Recipes Breakfast Egg Dishes Sous Vide Poached Eggs

Sous Vide Poached Eggs

Sous Vide Poached Eggs is rated 3.0 out of 5 by 2.
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Prep Time: 5 minutes
Cook Time: 60 minutes
Servings: 4

This recipe provides basic instructions for poaching eggs using the sous vide technique.

Ingredients:

  • Large chicken eggs, duck eggs or quail eggs

Directions:

Set the rear pump flow switch on the Sous Vide Professional to fully closed. Set the front pump flow switch to the minimum flow to ensure the delicate proteins in the whites do not separate from agitation.

Set the Sous Vide Professional to the target temperature based on the desired doneness of the eggs: 143.5°F (62°C) for soft whites, 145.5°F (63°C) for medium-set whites or 147°F (64°C) for firm-set whites.

Once the target temperature is reached, gently place the whole eggs in the circulating water bath. You may want to use a ladle or slotted spoon to gently lower the eggs so they do not crack.

Cook the eggs to the desired doneness. 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.

If serving immediately, gently crack an egg onto a paper towel to capture any excess liquid. Gently roll the egg off of the towel onto a plate.

If serving at a later time, plunge the cooked egg into an ice bath. Refrigerate for up to 48 hours. Reheat the egg by placing in a 140°F (60°C) circulating water bath or placing the cracked egg in a pot of simmering water on the stovetop for 60 seconds.

Adapted from a recipe by PolyScience.

Rated 1 out of 5 by from Failed I used time and temperature from previous reviewer who suggested 148F for 1 hour. After that time, the whites were still somewhat runny. I had a skilled with water standing by just in case so dropped eggs into it to simmer a bit. By the time the whites were done, the yolks were overdone. I love my sous vide but will have to use it for other things. Egg bites are delicious fixed this way.
Date published: 2017-02-24
Rated 5 out of 5 by from The best poached eggs I just bought my sous vide and this is my first recipe. I consulted some more books and I did my first eggs at 143 degrees F. 60 min. A little runny. I did the second batch at 148 degrees for 60 minutes and they were perfect. The whites were just set, and the yolks were creamy. I cracked open the eggs with a spoon, held my breath, and the eggs just rolled out like magic right on top of the toast. Amazing. This recipe is so good. Try it also with asparagus, just cooked 2 min in the microwave. As my daughter is lactose intolerant, I created a sauce that tastes very close to Hollandaise. For 4 poached eggs, I used: 2 Tbs butter melted with 1 tbs flour, stirred. Add 2 Tbs mayonaise, 1 Tbs lemon juice, 1/2 cup 'So Delicious' coconut milk. Heat to warm. Better than good!
Date published: 2014-03-31
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