Eggs are a common, tasty 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 guide will show you how to sous vide eggs without a sous vide cooker in two different ways: soft-boiled and scrambled.
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What is Sous Vide?
Sous vide is a method of cooking where you seal food, place it in warm water and then cook it slowly. 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 temperature. Since the temperature is kept stable, you end up with perfectly cooked eggs without overcooking/burning.
Sous Vide Vs. Poached Eggs
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.
Ingredients
For both Scrambled and soft-boiled sous vide eggs:
- eggs - Whatever you have on hand should do.
- canola oil - Or olive oil.
- scallions - Optional.
- dried herbs - Optional. Pick your favorite such as parsley, basil and dill etc.
*Check recipe card for ingredient amounts.
Equipment
You do not need a sous vide cooker for this method but you will need a few simple tools:
- Plastic wrap
- Cooking twine
- Plastic bags
- Cooking thermometer - mountable is preferred
For Sous Vide Soft-Boiled Eggs
Step #1. Place some plastic wrap over a mug. Push it down into the cup to make room for the egg. Add 1 teaspoon of canola oil.
Step #2. Crack one egg into the mug--carefully so that you don’t break the yolk.
Step #3. Add dried spices, salt and pepper.
Step #4. Close the upper part of the plastic wrap, letting all of the air out.
Step #5. Tie the plastic wrap with a large piece of cooking twine, forming a pouch around the egg.
Step #6. 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. Let it cook for 60-90 minutes.
Chef's Note: 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.
Step #7. Cut the twine and the upper part of the plastic wrapping.
Step #8. Remove all of the wrapping and place the egg over a piece of toasted bread or a bagel. Serve with more dried herbs, salt and pepper.
For Sous Vide Scrambled Eggs
Step #1. Crack 2 eggs inside a plastic resealable bag. Add the chopped scallion, 1 teaspoon of canola oil, salt and pepper.
Step #2. Break the eggs inside the bag by using your hands to squish the outside of the bag.
Step #3. Bring 2 cups of water to 74°C/165°F using a 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. Remove the bag with tongs. Carefully transfer the scrambled eggs to a plate and serve with fresh scallions, salt and pepper.
⭐Pro Tip: I like to use a heat glove to handle the bag at this step.
👩🏻🍳Chef's Note: Try adding some kimchi to the scrambled eggs for a Korean twist.
Top Tip
Keep a close eye on the thermometer and try to keep the water at the target temperature. Over time, you will get to know how long it takes to get to the correct temperature and where to keep the heat at on your stove in order to maintain that temp.
Storage
- Soft-boiled eggs can be stored covered in the fridge for up to 2 days.
- Scrambled eggs can be stored covered in the fridge for up to 3 to 4 days.
Now it's your turn to make these delicious eggs for yourself. The simple 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. I also use this method in my poached eggs with mock béarnaise sauce recipe.
If you tried this 📋 recipe tutorial for 🍳 How to Sous Vide Eggs (Soft-Boiled and Scrambled) or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!
📋Recipe
How to Sous Vide Eggs
Ingredients
- 1 to 2 eggs - depending on method
- 2 teaspoons canola oil
- ¼ cup scallions - finely sliced
- 1 teaspoon dried herbs
- salt and pepper
Instructions
For Soft-Boiled Sous Vide Eggs
- Place some plastic wrap over a mug.
- Push the plastic wrapping down into the cup to make room for the egg.
- Add 1 teaspoon of canola oil.
- Crack one egg into the mug--carefully so you don’t break the yolk.
- Add dried spices, salt and pepper.
- Close the upper part of the plastic wrap, letting all of 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 a 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 and place the egg over a piece of toasted bread or a 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 teaspoon of canola 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 a 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 the bag with tongs. Carefully transfer the scrambled eggs to a plate and serve with fresh scallions, salt and pepper.
Notes
- Soft-boiled eggs can be stored covered in the fridge for up to 2 days.
- Scrambled eggs can be stored covered in the fridge for up to 3 to 4 days.
- Keep a close eye on the thermometer and try to keep the water at the target temperature. Over time, you will get to know how long it takes to get to the correct temperature and where to keep the heat at on your stove in order to maintain that temp.
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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