Sous Vide “Poached” Eggs Recipe

Upgrade your breakfast game by making our exquisite Sous Vide “Poached” Eggs. Combining the delicate art of poaching with the precision of sous vide cooking, this recipe ensures perfectly runny yolks and firm whites every time. Using sous vide machine, you’ll eliminate the guesswork involved in traditional methods and achieve consistency in your results. Not only does this recipe simplify the process, but it also brings out the natural, rich flavor of the eggs. Enjoy a gourmet breakfast in the comfort of your own kitchen with our easy-to-follow Sous Vide “Poached” Eggs recipe.

Preparation Time: 5 minutes

Cooking Time: 45 minutes

Total Time: 50 minutes

Servings: 2


  1. 4 large eggs


  1. Preheat your sous vide machine to 75°C (167°F).
  2. Place the eggs directly from the refrigerator into the sous vide water bath. Make sure they are fully submerged.
  3. Cook the eggs for 45 minutes, ensuring the water bath maintains the set temperature.
  4. After the cooking time is up, remove the eggs from the water bath using a slotted spoon and gently crack them open. The whites should be set, and the yolk should be runny.
  5. Serve immediately, or if you’re not ready to serve, plunge the eggs into an ice bath to stop the cooking process. You can store them in the refrigerator for up to 48 hours and reheat them in warm water when ready to serve.

Nutrition Facts (per serving):

  • Calories: 68 kcal,
  • Carbohydrates: 0.6 g,
  • Protein: 5.5 g,
  • Fat: 4.8 g,
  • Saturated Fat: 1.6 g,
  • Cholesterol: 186 mg,
  • Sodium: 70 mg,
  • Sugar: 0.6 g.