Sous Vide "Poached" Eggs (2024)

FAQs

How long to poach an egg sous vide? ›

Most chicken and duck eggs will set to the desired doneness in 60 minutes (about 1 minute per gram of egg). Quail eggs will generally cook to the desired doneness in 20 to 30 minutes. The proteins will start to denature after 120 minutes, resulting in unpleasant textures.

To check if it's done, carefully remove your egg from the pan with a slotted spoon and give it a gentle prod with a teaspoon. If it feels too soft (use your instincts), put it back in the pan and give it a minute or so more to firm up.

Poached eggs should be cooked for 3-5 minutes, depending on how firm or soft you prefer your yolks. Keep the water temperature at a low, gentle level to prevent the egg whites from separating from the yolks.

145°F/ 62.7°C for 1 hour results in a loose white and very creamy yolk. 147°F / 63.9·C for 1 hour gets you a set white with a spreadable fudge like yolk. 167°F / 75°C for 13 minutes gets you a very similar egg as 145°F / 62.7°C for 1 hour with the white just a touch more set.

A cook time of just 2½ minutes yields poached eggs with set whites and runny yolks. If you prefer firmer yolks, poach the eggs for 4–5 minutes, or until the yolk no longer jiggles when pressed.

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO. This recipe is so easy with an Anova Sous Vide Precision Cooker. Just gently place the egg in the water set to 146ºF and let it cook for 45 minutes.

You're looking to strike the balance between a cooked white and a looser, runnier yolk. So, once you've pulled your poached egg from the pot, feel it for the right balance of softness. If the egg feels too wiggly and wispy, it's likely undercooked, and you'll want to give it more time to harden.

A gentle poke with tell you when the white is set but the yolk is still liquid, and you're done. A rule of thumb: Allow the eggs to float in water for about 2 minutes. Then, lift out and test.

Is it OK to eat 2 poached eggs every day? ›

For most healthy adults, it's safe to eat 1–2 eggs a day depending on how much other cholesterol is in your diet. If you already have high cholesterol or other risk factors for heart disease, it may be best to eat no more than 4–5 eggs per week.

Three eggs a day is perfectly fine to eat, but it is important to look at the rest of the diet. If your background diet is high in saturated fat this can affect the degree to which blood cholesterol is increased when more dietary cholesterol is eaten.

Sous-Vide Egg Cooked to 145°F (62.8°C)

This is my favorite temperature for poached and soft-boiled eggs (details and recipes to follow). Loose white: Watery and broken. Tight white: Opaque white with a ghostly fringe, set enough to cut with a spoon. Yolk: Ever-so-slightly thicker than raw.

At 64°C (147°F), the yolk has fully set but is soft and custardy. So within only 2 degrees Celsius, from 62°C to 64°C (143.5°F to 147°F), the yolk has gone from being completely liquid to completely set.

Some people choose to sous vide an egg at 63C for 45 minutes, but then the white can be a little too runny for some tastes, so others cook it for less time but at a higher temperature. It's up to your personal preference which way you want to do it.

Fill and preheat the Sous Vide Supreme water oven to 135F/57C. Mark the eggs to be pasteurized with a P or some other moniker with a water proof marker. Gently drop the eggs, in their shells (not vacuum sealed), into the water oven to cook for 2 hours.

Perfect in-the-Shell Sous Vide Eggs – Instant Pot Recipes. We already have a recipe for in-the-shell eggs. Why a second one? Because this one uses the sous vide function of the Max machine to produce absolutely perfect eggs every time.

Cover it the egg cooker with a lid. Press the ON switch. The eggs will cook about 6 to 8 minutes. Serve immediately with salt & pepper to taste.