Eggs are a common breakfast staple, but they can be tricky to get the texture just right. This is especially true if you’re a fan of a creamy and smooth yolk. A simple solution to this is to cook your eggs using a sous vide method.
This method cooks your eggs to an exact temperature, guaranteeing a perfectly cooked egg every time. This guide will show you how to sous vide eggs in two different ways: soft-boiled and scrambled.
While the name “Sous Vide” may sound fancy and complicated, it couldn’t be further from the truth. This method simply requires you to seal the eggs in a jar or bag of some kind before submerging it into water that is kept at the required degree. Since the temperature is kept stable, it is not possible to burn/overcook the eggs using this method.
Sous vide eggs are often confused with regular poached eggs, but these methods differ in one major way. Poaching eggs requires the egg to be dropped directly into boiling water, while sous vide eggs are kept separate from the water and allows for much more even cooking. Follow this simple DIY sous vide eggs recipe below.
Table of Contents
What You Will Need for This Tutorial
In this tutorial, we will teach you how to make eggs using the Sous Vide technique: Scrambled and soft-boiled. Gather these items and ingredients:
- 1 to 2 eggs per serving, depending on method
- 2 tsp. vegetable oil
- ¼ cup scallions, finely sliced
- 1 tsp. dried herbs
- Salt and pepper
- Plastic wrap
- Cooking twine
- Plastic bags
- Cooking thermometer, mountable preferred
For the Soft-Boiled Eggs:
Step #1. Place Wrap Over Cup
Place the plastic wrap over a cup.
Step #2. Push Wrapping into Cup
Push the plastic wrapping down into the cup to make room for the egg.
Step #3. Add Oil to Cup
Add 1 tsp. of vegetable oil.
Step #4. Crack an Egg
Crack one egg – carefully so you don’t break the yolk.
Step #5. Add Spices
Add dried spices, salt and pepper.
Step #6. Close the Plastic Wrap
Close the upper part of the plastic wrap, letting all the air out.
Step #7. Tie with Twine
Tie the plastic wrap with a large piece of cooking twine, forming a pouch around the egg.
Step #8. Cook the Egg
Bring 2 cups of water to 64°C/147°F using the thermometer (medium-low). When it reaches that temperature, insert the egg while holding the twine – you can place the twine on the handle of the pot so you can grab it easily when it’s time to remove the bag from the water. Let it cook for 60-90 minutes.
Step #9. Cut the Bag Open
Cut the twine and the upper part of the plastic wrapping.
Step #10. Remove Wrapping
Remove all of the wrapping over a piece of toasted bread or bagel.
Step #11. Serve!
Serve with more dried herbs, salt and pepper.
For the Scrambled Eggs:
Step #1. Crack Eggs into Plastic Bag
Crack 2 eggs inside a plastic bag. Add the chopped scallion, 1 tsp. of vegetable oil, salt and pepper.
Step #2. Break Eggs
Break the eggs inside the bag by using your hands to squish the outside of the bag.
Step #3. Cook the Scrambled Eggs
Bring 2 cups of water to 74°C/165°F using the thermometer. Immerse the bag into the water carefully and let it cook for about 30-40 minutes (depending on desired texture). Keep an eye on the thermometer. Massage the bag every 10 minutes or so using a kitchen towel or oven mitts because it will be hot.
Step #4. Serve
Remove from the bag and serve with fresh scallion, salt and pepper. (I like to use a heat glove to handle the bag at this step.)
Now it’s your turn to make these delicious eggs for yourself. Sous vide scrambled eggs are a fantastic option for anyone who favors a more solid egg, while the soft-boiled variant works great for anyone who prefers a runny yolk. Both methods of sous vide offer a rich flavor and savory texture that you just can’t beat.
Have you tried making these eggs? What are your favorite herbs and spices for your eggs? Let us know in the comments below!
How to Sous Vide Eggs Two Ways
Ingredients
- 1 to 2 eggs per serving - depending on method
- 2 tsp. vegetable oil
- ¼ cup scallions - finely sliced
- 1 tsp. dried herbs
- Salt and pepper
Instructions
For Soft-Boiled Sous Vide Eggs:
- Place some plastic wrap over a cup.
- Push the plastic wrapping down into the cup to make room for the egg.
- Add 1 tsp. of vegetable oil.
- Crack one egg – carefully so you don’t break the yolk.
- Add dried spices, salt and pepper.
- Close the upper part of the plastic wrap, letting all the air out.
- Tie the plastic wrap with a large piece of cooking twine, forming a pouch around the egg.
- Bring 2 cups of water to 64°C/147°F using the thermometer (medium-low). When it reaches that temperature, insert the egg while holding the twine – you can place the twine on the handle of the pot so you can grab it easily when it's time to remove the bag from the water. Let it cook for 60-90 minutes.
- Cut the twine and the upper part of the plastic wrapping.
- Remove all of the wrapping over a piece of toasted bread or bagel.
- Serve with more dried herbs, salt and pepper.
For the Scrambled Sous Vide Eggs:
- Crack 2 eggs inside a plastic resealable bag. Add the chopped scallion, 1 tsp. of vegetable oil, salt and pepper.
- Break the eggs inside the bag by using your hands to squish the outside of the bag.
- Bring 2 cups of water to 74°C/165°F using the thermometer. Immerse the bag into the water carefully and let it cook for about 30-40 minutes (depending on desired texture). Keep an eye on the thermometer. Massage the bag every 10 minutes or so using a kitchen towel or oven mitts because it will be hot.
- Remove from the bag and serve with fresh scallion, salt and pepper.
Equipment
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
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