Overview
Eggs set in narrow temperature bands, which is why they’re notoriously hard to nail on the stove. Sous vide turns that into a dial: choose a temperature for a liquid yolk with loose whites, a classic 63°C jammy egg, or a more set soft-boiled style—then cook a batch with consistent results. The hold time also makes these great for brunch service: cook ahead, chill in an ice bath, and rewarm when needed. This guide maps each temperature window to the white/yolk texture you’ll see when you crack the shell.
Core Time & Temperature
| Doneness | Temperature | Time | Max Time |
|---|---|---|---|
| Barely Set | 140°–142°F | 45–60 min | 2 h |
| 63° Egg | 145°–147°F | 60–75 min | 2 h |
| Soft-Boiled | 147°–149°F | 1 h | 2 h |
Cooking time depends on thickness, not weight. Measure at the thickest part.
Food Safety Notes
Cooking time depends on thickness, not weight. Measure at the thickest part. Follow safe cooking practices and USDA guidelines for internal temperatures. 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
- 140°–142°FBarely Set
- Pourable whites, liquid yolk—perfect for finishing ramen.
- 145°–147°F63° Egg
- Jammy yolk, set whites—classic on toast or salads.
- 147°–149°FSoft-Boiled
- Fully set whites with runny yolk pocket.
Prep & Finishing
Prep and finishing varies—see the doneness options and recipes below.