Last updated
Overview
A few degrees make a big difference with shell-on eggs. Use the lower temperature for a loose yolk and tender white, or go a little hotter for a jammy center.
Time and temperature
Swipe to see all columns
| Texture | Bath setting | Cook time | Longest time |
|---|---|---|---|
| Barely Set | 140°–142°F | 45–60 minutes | 2 hours |
| 63° Egg | 145°–147°F | 60–75 minutes | 2 hours |
| Soft-Boiled | 147°–149°F | 1 hour | 2 hours |
Egg size and starting temperature can change the timing. Start with cold eggs, and read the Cook safely section before serving.
Choose your texture
- 140°–142°FBarely Set
- Loose whites and a liquid yolk for ramen or rice bowls.
Best for
- Ramen
- Salads
Tips
- Mark shells with a pencil before cooking so you know which eggs were sous vide.
- Peel under running water after a brief handling cool to gently remove any thin whites.
- 145°–147°F63° Egg
- Set whites around a thick, jammy yolk.
Best for
- Breakfast
- Brunch
Notes
- Crack into a bowl before plating to remove any loose whites.
- Serve warm with flaky salt.
Tips
- Score the shell gently before peeling to avoid tearing the delicate white.
- End the cook time when the rest of the plate is ready, then serve right away.
- Use a spoon to scoop the egg out if peeling is finicky; the membrane holds it together.
- 147°–149°FSoft-Boiled
- Firm whites with a pocket of runny yolk in the center.
Best for
- Soft-boiled eggs
Notes
- Crack and serve right away when the cook time ends.
Tips
- To peel cleanly, tap the wider end to break the air pocket, then roll gently under your palm.
- Prepare the rest of the plate before the cook time ends so the eggs can be served immediately.
- Do not transport, store, reheat, or hold these soft eggs for later service.
Get it ready
- Lower the cold eggs gently into the heated water bath.
- Use a rack or mark the shells if you are cooking more than one texture.
- Have the rest of the plate ready before the timer ends.
Cool and serve
- Lift the eggs from the water as soon as the cook time ends.
- Serve in the shell, peel under running water, or crack into a spoon for looser whites.
- Season and serve right away.
Useful tips
- Cook eggs directly in the shell — no bag needed. The shell is a natural sealed container that handles sous vide temperatures evenly.
- Cook only the number of processor-pasteurized shell eggs you will serve when the cook time ends; do not batch-cook for later service.
Questions
QBarely Set: How do I avoid wispy whites?
Q63° Egg: Why is it called a 63° egg?
Q63° Egg: What dishes benefit most?
QSoft-Boiled: How do I get well-balanced halves for plating?
Cook safely
Use clean, uncracked shell eggs labeled pasteurized, and keep them refrigerated. These times control texture; they do not pasteurize regular shell eggs. Serve the eggs right away. Do not use this method for storage, meal prep, buffet service, or diners at higher risk from foodborne illness.
Cook with this guide
Recipes using this guide
Each recipe inherits a reviewed bath setting and cook time from the Shell-On Soft Eggs guide.
