Overview
Poached eggs are notoriously tricky to master using traditional methods, requiring precise timing, swirling water, and often resulting in wispy whites and inconsistent doneness. Sous vide eliminates all the guesswork, delivering absolutely perfect poached eggs every single time. The magic happens at 145°–167°F / 63°–75°C, where you can dial in your exact preferred texture—from liquid yolks with barely-set whites to fully set but still creamy eggs. The beauty of this method is that eggs can hold at temperature for thirty to forty-five minutes without overcooking, making it perfect for brunches and meal prep. Whether you're topping avocado toast or making eggs benedict, sous vide poached eggs are foolproof and flawless.
Core Time & Temperature
| Doneness | Temperature | Time | Max Time |
|---|---|---|---|
| Liquid Yolk | 145°–147°F | 45 min–1 h | 1 h |
| Creamy Yolk | 147°–150°F | 45 min–1 h | 1 h |
| Jammy Yolk | 150°–155°F | 45 min–1 h | 1 h |
Cooking time is consistent for all egg sizes. Use the freshest eggs possible for best results.
Food Safety Notes
For eggs, USDA recommends 160°F / 71°C for instant kill of Salmonella, but lower temperatures achieve equivalent safety through time-temperature pasteurization. At 145°F / 63°C, eggs are fully pasteurized after forty-five minutes. At 147°F / 64°C, pasteurization occurs slightly faster. Always use fresh eggs from reputable sources and refrigerate promptly. Eggs cooked sous vide at these temperatures are safe when held for the recommended times. Use pasteurized eggs or very fresh sources. Hold for at least 45 min to ensure yolks reach safe temps.
See our food safety guide.
Texture Profiles
- 145°–147°FLiquid Yolk
- Barely-set whites with completely liquid, golden yolk—classic poached egg perfection.
- 147°–150°FCreamy Yolk
- Slightly firmer whites with thick, creamy yolk—perfect balance.
- 150°–155°FJammy Yolk
- Firm whites with jammy, fudgy yolk—similar to soft-boiled eggs.
Prep & Bagging
- Use the freshest eggs possible for best shape and flavor
- Gently lower whole eggs (still in shells) into preheated water bath
- No bagging required—eggs cook in their shells
- Ensure eggs are fully submerged (use a weight if needed)
- Set timer for forty-five minutes to one hour
Chill / Ice Bath & Serve
- Prepare ice bath with cold water and ice
- Remove eggs from water bath using slotted spoon
- Transfer eggs to ice bath for 1–2 min to stop cooking and cool shells
- Gently crack eggs and peel underwater—shells should slip off easily
- Transfer peeled eggs to serving plates using slotted spoon
- Season with salt and pepper and serve immediately
- For meal prep, store peeled eggs in water in refrigerator for up to 3 days