10

How To Make Sous-vide Eggs

Cooking an egg to perfection is not an easy task. It needs precision and constant attention to prevent rubbery overcooked eggs or watery messes. Sous-vide is one cooking technique, where you can cook eggs to perfection with minimum attention. Here you will find out how to make sous-vide eggs ranging from poached, full boiled, scrambled and even a creamy egg custard. So, gather your sous-vide equipment and some eggs and lets get cooking!

Sous-vide poached eggs

The poached egg is a delicious egg recipe, which is hard to get right with conventional cooking methods. Sous- vide can be relied upon to deliver a perfect poached egg everytime with the least amount of attention.

Although traditionally sous-vide poached eggs have been cooked at low temperatures for a long period of time, the problem of runny whites have persisted. One method suggested is to first sous-vide the eggs at a low temperature, peel them and drain the runny white, and then briefly poach them in barely simmering water until the remaining white forms a thin skin around the runny yolk.


Poached Eggs (pic. Melissa Walker Horn)

The other method sous-vides the eggs for a shorter period at a higher temperature, and the cooking time is determined by the size of the egg. Extra large eggs are preferred. Fresh eggs are best for poaching, as the proteins remain strong, forming a stronger more compact white.

I will give both recipes here, so that you can select the one that is best suited to your needs.

Poached Eggs (Method 1)

This recipe is from Chef Nick Anderer of Maialino, NY.

You will need:

  • Fresh eggs
  • A sous-vide water bath
  • Salt and pepper to taste

Pre-heat the water bath to 145 degrees Farenheit. gently drop your eggs, shell and all into the water bath. Set your timer for 45 minutes and forget. You can leave this egg at room temperature or even refrigerate it until needed, when you can do the final poaching.

Now crack the wide end of the egg on a flat surface while holding the egg in your other hand. Make a window in the shell to take the egg out of its shell. The watery white will now drip out. Don’t worry. We will not need that part. Now gently transfer the egg into a cup.

Bring a pot of water to just below a gentle simmer, remove the egg from the cup with a slotted spoon and gently slide into the pot. The whites should set immediately forming a perfect egg shape around the egg. Give the water a stir to prevent sticking and even out the shape. In about one minute you should have a perfectly poached egg.

Drain and serve in your favourite recipe.

Poached Eggs ( Method 2)

This recipe by Tim Chin of America’s test kitchen, cooks eggs at a higher temperature, thereby doing away with the final poaching.

  • Extra large fresh eggs
  • salt and pepper to taste
  • A sous vide water bath

Pre heat 4″ of water in a water bath to 176 degrees farenheit. Carefully add eggs, shell and all and cook for 12 minutes. For eggs straight out of the refrigerator cook for 10 minutes longer.

Half fill a bowl with ice and water and drop the eggs in. Crack and serve with salt and pepper to taste.

Sous-vide poached eggs can be refrigerated up to five days. When they are ready to be served heat them up in a water bath of 140 degrees farenheit for upto one hour and finish in the usual way.

Sous-vide soft boiled eggs

If you need soft boiled eggs to dip your toast soldiers or peeled soft boiled eggs, you need to follow a two step process to ensure that you are able to peel the eggs and still have that perfectly runny yolk.

You will need:

  • Fresh eggs
  • salt and pepper to taste
  • large pot filled with water
  • An ice bath
  • Sous-vide water bath

Pre heat the sous-vide cooker/ water bath to 143 degrees Farenheit. Bring the pot of water to a boil and drop the eggs gently. Cook for 3 minutes and transfer to ice bath for one minute to chill.

Then add the chilled eggs to the sous-vide cooker/ water bath and cook for 45 minutes at 143 degrees Farenheit. Serve in cup seasoned with salt and pepper.

You can prepare sous-vide soft boiled eggs up to three days in advance and refrigerate. To heat up reheat in sous-vide cooker pre-heated to 135 degrees Farenheit for 30 minutes.

Soft boiled egg
Soft Boiled Egg (Pic. Steve Harvey)

The perfect hard boiled egg

Cooking the perfect hard boiled egg, which is easy to peel and not rubbery is really hard. This two step sous-vide method from the Reluctant Gourmet will get you the perfect result every time, specially when you need a large number of hard boiled eggs. Older eggs are better for hard boiling as they peel better than fresh ones.

You will need:

  • Eggs ( a few days old)
  • Sous-vide cooker
  • Ice bath
  • Large pot filled with water

Pre-heat the sous-vide cooker/ water bath to 165 degrees Farenheit. Bring pot of water to boil and gently drop eggs in. Cook for 3 minutes. Transfer to ice bath to cool for one minute.

Cook cooled eggs in water bath for one hour at 165 degrees Farenheit. Drop in to bowl filled with ice and water to cool. Now your  hard boiled eggs are ready for salads, snadwiches or any other dish. The pre-cooking ensures easily pealable eggs, while sous-vide will give the eggs a perfect texture everytime.

hard boiled egg
Perfect Hard Boiled Egg (pic. Joseph Gonzales)

Sous-vide scrambled eggs

Sous-vide scrambled eggs are more involved than other egg recipes that are given here. However if you want perfectly cooked scrambled eggs for a large number of people, this method can be time saving. This is a recipe from Chef Eric Villegas

You will need:

6 eggs

4 1/2 tablespoons of butter

1 teaspoon Kosher salt

1 teaspoon ground black pepper

1/4 cup heavy cream

Before you start any prep, pre-heat your sous-vide cooker/ waterbath to 165 degrees farenheit. Then whisk the eggs, salt and pepper, butter melted and cooled to room temperature, and the cream together.

Pour the mixture into a medium sized vacuum bag and seal, ensure that the eggs do not get too close to the top of the bag while sealing. Gently submerge the bag in the sous-vide cooker and cook for a total of 10 minutes. Take the bag out every 10 minutes and massage well with your fingers to breakdown the curds.

Take the bag out at the end of 30 minutes cooking and massage well. Pour out the contents into a bowl and dish up. You may use browned butter, cooked and crumbled bacon with basil or even cheese to garnish these creamy scrambled eggs.

And finally sous-vide creme brulee!

creme brulee

This recipe for creme brulee comes from Chef Wook Yoo Yong of Anova Culinary. The recipe will ensure creamy and delicious creme brulee cooked to just the right consistency.

You will need:

  • 4 large egg yolks
  • 10 oz. heavy cream
  • 1/4 cup sugar and  a pinch of salt

Before starting on the recipe, pre-heat your sous- vide cooker to 176 degrees Farenheit.

Combine all ingredients in a bowl and whisk well. Strain to remove air bubbles. Pour into mason jars and seal. Place in sous-vide cooker and cook for one hour. Chill for 02 hours once cooked.

For the delicious caramel topping for your creme brulee, sprinkle the chilled custard with sugar and blow torch the top so that you get a nice caramel colour. Enjoy with your favourite toppings.

I would add a little vanilla extract to the custard mix prior to cooking, to get rid of any eggyness.

Now that you’ve learnt everything about sous-vide egg cooking. Gather some farm fresh eggs and other simple pantry staples, fire up your sous-vide cooker and lets get cooking. Happy cooking!

 

 

 

Aziza Usoof

10 Comments

  1. Great post and good info.

    Honestly, I’m not a good cook at all, cooking an egg is already so hard for me, and mostly it get burned or it isn’t good to eat.

    So about the Sous-vide Eggs, I’m going to show it to my wife, she is a terrific cook, and I’m sure that she will make a very good and delicious meal of this!

    Thanks for sharing it, my wife can cook something new.

  2. Aziza, woo this is good. I have always boiled eggs and never knew there are special ways to.  I would love if you could make some short videos for the Sous vide cooking,  I am really interested in making this at home. 

    I love the different methods with the recipe.  I’d love to make some for my wife and I 😂. 

    • Dear Olonisakin,

      Thanks for your suggestion, I will upload some short videos in the near future.

  3. I just discovered about sous vide cooking from your other article, so I’m still on the lookout for a smaller unit. Do you have an article that describes some great sous-vide offerings?

    This recipe is going to be the first I’ll try out, once I have my cooker, as I’m a fervent fitness person I of course adore eggs

  4. Hi Aziza!

    I love to cook and I love to try new cooking techniques, this is the first time I hear about sous-vide cooking and you got my interest to know more about what it is and how it cooks.

    Poached eggs are not easy to make and most of the times I rather not to do it, but my nutritionist recommends this technique to avoid some fats while cooking eggs.

    I was looking to find a way to cook eggs with no fat and I’m glad I found your article today,  I will read more articles on your website as I would love to know more about sous-vide cooking.

    • Dear Alejandra, I am glad you enjoyed reading my article. I will be posting many more articles on sous-vide including recipes.

  5. Hi Shahanaz,

    My appetite for the boiled egg is rising up high. I like your step by step recipes on how to make sous vide eggs. Wow, I have been cooking eggs all my life and have been eating eggs since my childhood because my father had a BIG poultry farm. However, I never thought about poaching egg before. all I knew was putting the egg in a a normal boiling water and cooking it.

    Today, you have taught me something new that I’m definitely going to try it out. I can see that cooking an egg this way will help preserve the nutrients content in it thereby making it even more delicious than the traditional way we used to cook it.

    Thanks a lot for all the recipes on the different poaching methods, I have bookmarked this post for reference whenever I want to try any of these poaching methods of cooking eggs.

    Stephen.

    • Thanks Stephen. Poaching eggs the traditional way can be daunting and sous-vide is a easier way to tackle this.

Leave a Reply

Your email address will not be published. Required fields are marked *