Poached Eggs

Sous vide poached eggs at 146°–148°F produce the most reliable poached eggs possible - perfect custardy yolks with set whites, every single time, with zero technique required.

Crack the egg into a fine mesh strainer before plating. This removes the loose, watery whites that create wispy strings. What drops through the strainer is the clean, tight white.

For brunch service, cook a dozen eggs at 147°F and hold in the bath up to 90 min. Crack and plate to order. This is how restaurants serve perfect poached eggs to 50 people simultaneously.

Add a splash of white vinegar to the water for traditional presentation, but with sous vide it is purely cosmetic - the eggs are already perfectly shaped from the shell.

Anti-tip: do not cook poached eggs above 149°F or the yolk sets fully and you lose the runny, golden pour that makes poached eggs special. The whole point is the liquid yolk.

Use the freshest eggs possible for best shape

The ice bath makes peeling easier and stops cooking

Eggs can be made ahead and reheated in warm water

Perfect for meal prep and batch cooking

This temperature provides a good balance of liquid and creamy

Easier to handle than 145°F eggs

Great for bowls where eggs will be mixed in

This temperature is perfect for meal prep

Eggs are firm enough to transport easily

Great for those who don't like liquid yolks