Poached eggs are normally cooked directly in simmering water, but that can be tricky and lead to rubbery, messy eggs. I have tried different variations of times and temps, and this is the method I find produces a perfectly set white with a runny yolk. Use a kitchen timer for precise results, not the timer on your immersion cooker. Fresh eggs have tighter whites and produce the best results.

Sous Vide "Poached" Eggs

eggs

salt and black pepper

Fill a large pot with water and place a sous vide immersion cooker into the water. Set temperature to 167 degrees F (75 degrees C) according to manufacturer's instructions.


Gently lower eggs into the water using a slotted spoon. Immediately set a kitchen timer for 13 minutes.


Remove eggs from water once timer is up and let cool for 3 minutes. Gently crack egg around the middle and peel top half of shell. Slide egg out into a small bowl or over toast. Season with salt and pepper.


For Joule people....My circulator is a joule, and I find many recipe temps usually are off a bit. I typically  add  2 degrees to the temps recommended in recipes. I cooked these as directed, and the whites were too loose. Next time I’ll adjust temp or add 2 more minutes....

I’m not sure what went wrong, but this was a terrible temp and time. I’ve done sous vide eggs before with a 15 minute timeline that turned out beautifully,  but couldn’t find the old recipe so tried this temp and time. Followed instructions exactly using fresh pasture-raised eggs. The egg came out with an over done  yolk and sloppy, barely cooked mushy white. Inedible.

These eggs have become all the rage among sous vide addicts! I've seen differnt times and temps and this one is my favorite. They really are easy and the best part, you don't have to sit there watching them in a simmering pan on the stovve, nevermind the mess they sometimes make in the pan. you just put them in your sous vide container and let them cook and it leaves you time to prepare other foods at the same time.

Same as a soft boiled egg - don't see it...

13 minutes was not nearly long enough. The eggs were barely cooked and inedible. I will try again.

Used an Anova Precision cooker (the new one) and their cooking container.  No matter what I did, the eggs were nothing like the photo's.   I tried putting them in the bath while heating.  I tried putting them in the bath when it was at the temperature.  I tried 13 minutes, 15 minutes, letting them cool for 3 minutes and putting them in an ice bath for a minute or two.  Results:  a lot of wasted eggs.  The whites were not cooked enough and the yolks were overcooked.  Not sure what to try next.  Probably a different recipe.

This begs for a video. They look beautiful but I cannot visualize. Rating was requited—and I am sure that is what I will give this recipe when I make it! Thank you.

This is way more trouble than necessary. I cook perfect poached eggs : bring an appropriate-size shallow pan of water to a low boil. Add 1 tsp whit vinegar. Crack eggs, One at a time, slowly add to water so they don’t spread too much.  Lower heat to a simmer. Cover and set a timer for 3 1/2 minutes. Remove with slotted spoon.

sous vide "poached" eggs

Prep Time: 5 minutes

Cook Time: 13 minutes

Total: 21 minutes

Servings: 4

Cost: $1.50 /serving

Author : France C

Ingredients

Instructions

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