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Homemade Easy & Fast Sous Vide Soft Boiled Eggs Recipe photo

Easy & Fast Sous Vide Soft Boiled Eggs Recipe

Elevate your breakfast with these perfectly cooked sous vide soft-boiled eggs! Creamy yolk, tender whites, and so versatile!
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Prep Time 10 minutes
Cook Time 9 minutes
Total Time 19 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Eggs:
  • 4 large Eggs Fresh eggs are key for the best flavor and texture.
  • 1 pinch Salt

Equipment

  • Sous vide immersion circulator
  • Container or pot
  • Slotted spoon
  • Egg cups or bowls

Method
 

Cooking Instructions:
  1. Begin by preheating your sous vide immersion circulator to 194°F (90°C). This temperature is perfect for creating that ideal soft-boiled egg with a runny yolk.
  2. While the water is heating, gently place your eggs into the sous vide container. There’s no need to pierce the eggshells or do anything special; just put them in whole.
  3. Once the water has reached the desired temperature, submerge the eggs in the water bath. Set a timer for 9 minutes for a perfectly runny yolk and tender whites.
  4. While the eggs are cooking, prepare an ice bath by filling a bowl with ice and cold water. This will help stop the cooking process once the eggs are done.
  5. When the timer goes off, carefully remove the eggs from the water bath using a slotted spoon and immediately transfer them into the ice bath. Let them sit for about 5 minutes to cool down.
  6. Once cooled, gently tap the eggs on a hard surface to crack the shell, then peel away the shell. You can sprinkle a little salt on top for added flavor or serve them on a piece of toast.

Notes

  • Store cooked eggs in the refrigerator for up to 2 days in their shells.
  • Reheat eggs in hot water (not boiling) for a few minutes before serving.
  • Using eggs that are a week or two old can make peeling easier.