Perfect Sous Vide Eggs • Soft-Poached & Hard-Boiled

After twenty years in kitchens, I thought I knew eggs. Then I tried sous vide. Game changer.

Drop eggs in their shells at 145°F (63°C) for an hour. Perfect soft “poached” eggs every time. Want hard-boiled? 165°F (74°C) for 45 minutes. No green ring, just creamy yellow yolks.

The best part: make a dozen on Sunday, reheat throughout the week. Restaurant quality eggs whenever you want them.

Chef Griffin

Perfect Sous Vide Eggs • Soft-Poached & Hard-Boiled

Perfect sous vide eggs every time. Soft poached at 145°F for 1 hour or creamy hard-boiled at 165°F for 45 minutes.

Print Recipe

Course: Breakfast

Ingredients Method Notes

Ingredients

  

For Soft-Poached

• Large eggs as many as you want
• Salt and pepper

For Hard-Boiled

• Large eggs as many as you want
• Ice for ice bath

Method

 

Soft-Poached Eggs

1. Set sous vide to 145°F (63°C). Let it come to temperature.
2. Lower eggs in shells directly into water with slotted spoon. No bag needed.
3. Cook 1 hour. Can hold up to 2 hours without overcooking.
4. Crack into bowl, slide onto toast, rice, or salad. Season with salt and pepper.

Hard-Boiled Eggs

1. Set sous vide to 165°F (74°C).
2. Lower eggs into water with slotted spoon.
3. Cook 45 minutes.
4. Transfer immediately to ice bath. Leave 10 minutes.
5. Peel under cold water. Shells slip right off.

Notes

Make-Ahead: After cooking either style, ice bath 10 minutes. Refrigerate in shells up to 1 week (soft) or 10 days (hard).

Reheating: Drop refrigerated eggs into 140°F (60°C) bath. Soft eggs: 15 minutes. Hard-boiled: 20 minutes. Or use hot tap water for 5 minutes.

Holding for Service: After cooking soft eggs, drop temp to 140°F (60°C). Holds 2+ hours without overcooking. Perfect for brunch or timing multiple dishes.

Using Soft Eggs: Crack into small bowl first, then slide where needed. Great on grain bowls, ramen, carbonara, avocado toast, burgers, salads. The runny yolk is your sauce.

Using Hard-Boiled: Deviled eggs (centered yolks!), egg salad, ramen eggs, Niçoise salad, or just with flaky salt. Creamier than traditional boiling.

Storage: Always store in shells. Label with sharpie (date and temp). Never freeze cooked eggs in shells.

If Eggs Float: Normal. Use plate or steamer basket to keep submerged.

Different Sizes: Times are for large eggs. Medium: reduce 5 minutes. Extra large: add 5 minutes. Jumbo: add 10 minutes.

Restaurant Trick: Cook soft eggs, ice bath, refrigerate. During service, hold in 140°F bath. Crack to order. This is how we handle eggs Benedict for 300.