Sous Vide “Poached” Eggs Recipe

Sous Vide “Poached” Eggs Recipe

How To Make Sous Vide “Poached” Eggs Recipe

Sous vide cooking allows you to cook your food to precision via a water bath. When you cook using the sous vide method, your meat and vegetables will be perfectly cooked every single time. Looking for the superior gourmet quality of food sous vide cooking provides? Check out our collection of easy sous vide recipes ranging from sous vide steak to sous vide salmon to master the art of cooking restaurant-worthy meals.

Preparation: 10 minutes
Cooking: 45 minutes
Total: 55 minutes



  • 8 eggs
  • 1 tsp salt
  • Water, for the sous vide bath


  1. Preheat your sous vide device to 145°F (63°C).

  2. Fill a large pot or container with enough water to fully submerge the eggs.

  3. Gently place the eggs in a single layer into a sous vide bag, and add the salt.

  4. Seal the bag using a vacuum sealer or the water displacement method.

  5. Once the water is at the desired temperature, carefully lower the bag into the sous vide bath.

  6. Cook the eggs for 45 minutes.

  7. Remove the bag from the water bath and carefully transfer the eggs to a bowl of ice water to stop the cooking process.

  8. Gently crack the shells and carefully peel the eggs.

  9. Serve the sous vide poached eggs immediately with a sprinkle of salt and pepper.


  • Calories : 144kcal
  • Total Fat : 10g
  • Saturated Fat : 3g
  • Cholesterol : 372mg
  • Sodium : 729mg
  • Total Carbohydrates : 1g
  • Dietary Fiber : 0g
  • Sugar : 0g
  • Protein : 13g
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