Soft & Poached Eggs

Eggs are the precision showcase of sous vide cooking. A 1°F change between 145°F and 149°F produces a visibly different texture - from liquid yolk with barely-set whites to firm whites with a jammy center. No other protein responds this dramatically to small temperature adjustments, which is why eggs are both the simplest and most impressive sous vide demonstration. Sous vide turns egg cooking into a dial: choose a temperature for the exact white-to-yolk ratio you want, drop eggs in their shells (no bag needed), and pull them out when the timer goes off. A dozen eggs come out identically every time. The hold time also makes these ideal for brunch service. Cook a batch, chill in an ice bath, refrigerate for up to 5 days, and rewarm in 130°F water for 10 min before serving. This is how restaurants serve perfect poached eggs to large groups simultaneously. At 140°–142°F the whites are barely set and pourable - perfect for ramen or topping salads. At 145°–147°F the whites firm up while the yolk stays custardy and golden - the classic 63°C egg. At 147°–149°F the whites are fully set and the yolk is jammy but spoonable. This guide maps each temperature window to the white and yolk texture you will see when you crack the shell.

Cooking time depends on thickness, not weight. Measure at the thickest part.

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.

Prep and finishing varies—see the doneness options and recipes below.