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Raw egg in plastic bag held by hand.
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5 from 1 vote

How to Sous Vide Eggs

This recipe tutorial will show you how to sous vide eggs in two different ways: soft-boiled and scrambled, without using a sous vide cooker.
Prep Time5 minutes
Cook Time1 hour
Total Time1 hour 5 minutes
Course: Breakfast
Cuisine: French
Diet: Vegetarian
Servings: 1
Calories: 169kcal
Author: Joss Dyckson

Equipment

Ingredients

  • 1 to 2 eggs depending on method
  • 2 teaspoons canola oil
  • ¼ cup scallions finely sliced
  • 1 teaspoon dried herbs
  • salt and pepper
US Customary - Metric

Instructions

For Soft-Boiled Sous Vide Eggs

  • Place some plastic wrap over a mug.
    Plastic wrap in mug.
  • Push the plastic wrapping down into the cup to make room for the egg.
    Hand pushing plastic wrap in mug.
  • Add 1 teaspoon of canola oil.
    Canola oil pouring into plastic-wrap lined mug.
  • Crack one egg into the mug--carefully so you don’t break the yolk.
    Egg cracking into mug.
  • Add dried spices, salt and pepper.
    Spices and egg in mug.
  • Close the upper part of the plastic wrap, letting all of the air out.
    Egg in plastic wrap pouch held in hand.
  • Tie the plastic wrap with a large piece of cooking twine, forming a pouch around the egg.
    Raw egg in plastic wrap with twine.
  • 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.
    Raw egg in plastic wrap held over pot with twine.
  • Cut the twine and the upper part of the plastic wrapping.
    Soft boiled egg in plastic wrap pouch and scissors cutting the twine.
  • Remove all of the wrapping and place the egg over a piece of toasted bread or a bagel.
    Soft boiled sous vide egg over toast.
  • Serve with more dried herbs, salt and pepper.
    Sous vide soft-boiled egg on toast with spices.

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.
    Raw egg in zip top bag.
  • Break the eggs inside the bag by using your hands to squish the outside of the bag.
    Raw egg scrambled in zip top 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.
    Raw scrambled egg in zip top bag over pot.
  • Remove the bag with tongs. Carefully transfer the scrambled eggs to a plate and serve with fresh scallions, salt and pepper.
    Sous vide scrambled eggs on toast.

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

Calories: 169kcal | Carbohydrates: 5g | Protein: 6g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 163mg | Sodium: 69mg | Potassium: 169mg | Fiber: 2g | Vitamin A: 675IU | Vitamin C: 7.2mg | Calcium: 136mg | Iron: 7.2mg
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