Welcome to the Amazing Food Made Easy sous vide time and temperature charts. To view the recommended cooking suggestions for an item just select it from the menu below. You can also view all the sous vide time and temperatures.
What Would You Like to Sous Vide?
How to Sous Vide Chicken Eggs
A whole book could be written on the nuances of sous vide eggs but in general they range from 140°F (60.0°C) for barely poached, up to 165°F (73.9°C) for basically hard-boiled. They are usually cooked for 40 to 60 minutes.
Sous vide eggs are one of the things I struggle most with. I've had some really good results and some mediocre results, and I'm not always sure what went wrong. I'm also generally good at making eggs in traditional ways so I tend not to reach for the sous vide machine as much. That said, here's some of the egg-making information I've found to be consistently good.
The first thing to realize is that eggs actually contain three parts and these three parts all cook differently, are best at different temperatures and cook at different speeds.
The parts are the yolk, the tight white contained in the membrane, and the loose white outside the membrane. These three parts are why there is so much variability in how you cook eggs, and why the precision control of sous vide can be valuable.
What to Sous Vide Eggs In
Eggs are typically cooked directly in their shells but they can also be removed and cooked in sous vide bags, mason jars, or plastic wrap. The eggs will take on the shape of the container they are in, leading to some fun preparations such as "egg flowers" that use plastic wrap to create fun flower-like shapes.
What Temperature to Sous Vide Eggs At?
Because of the three parts of the egg, they are very finicky and even a degree or two can result in a large change in texture. For a great look at egg temperatures I recommend either the Chef Steps online calculator or the Serious Eats Guide to Sous Vide-Style Eggs.
"Raw" Sous Vide Pasteurized Eggs
From 130°F to 135°F (54.4°C to 57.2°C) the egg will remain "raw" and if it is held at this temperature for at least 75 to 90 minutes it will be fully pasteurized and safe to eat. It can then safely be used in place of raw eggs in preparations such as mayonnaise, cookie dough, or salad dressings.
Soft Boiled and Poached Sous Vide Eggs
The soft boiled or poached range is about 140°F to 145°F (60°C to 62.8°C) and the eggs are cooked for 45 to 60 minutes. For a firmer white without affecting the texture of the yolk the egg can be briefly boiled for 2 to 3 minutes either before or after the sous vide process. This will also help with removing the shell from the eggs.
Eggs cooked at this temperature can be chilled and refrigerator until you need to use them or held at 130°F (54.4°C) without changing the texture.
For a cleaner presentation of poached or soft boiled eggs you can gently crack them into a small bowl and then use a slotted spoon to remove the egg. This will leave the runny loose white behind. The eggs can also be briefly poached in boiling water once they have been removed from the shell for a more traditional poached look.
Semi Hard and Hard Boiled Sous Vide Eggs
At 150°F (65.6°C) the yolk begins to firm up until it becomes crumbly around 165°F (73.9°C). Hard boiled eggs start in the middle of this range, though I still prefer to use the traditional boil in a pot method for them.
Sous Vide Egg Bites
I cook sous vide egg bites at 170°F (76.6°C) for 1 hour and they turn out great. You can make them in any glass container but the 1/4 pint or 1/2 pint work really well. I've also made them in ramekins which create a great shape for the egg.
You can use any ingredients you want to flavor them but my favorite is broccoli, cheddar cheese and bacon. For a lighter egg you can replace the cream with milk, or use 1/4 cup cream cheese for a denser egg.
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What is the Best Sous Vide Eggs Temperatures and Times?
A whole book could be written on the nuances of sous vide eggs but in general they range from 140°F (60.0°C) for barely poached, up to 165°F (73.9°C) for basically hard-boiled. They are usually cooked for 40 to 60 minutes.
Semi-Hard Boiled:
150ºF for 40 to 60 Minutes (65.6ºC)
Poached / Soft Boiled:
140ºF - 145ºF for 40 to 60 Minutes (60.0ºC)
13 Minute Egg - Poached:
167ºF for 13 Minutes (75.0ºC)
Hard Boiled:
165ºF for 40 to 60 Minutes (73.9ºC)
Pasteurized:
131ºF for 75 to 90 Minutes (55.0ºC)
Do you have experience cooking eggs? Let us know your thoughts in the comments below!
This is the perfect surf and turf dish! In true Maryland style, I used jumbo lumb crab and lots of old bay for a new twist with classic sous vide steak Oscar recipe.
Sous vide egg bites have swept the country but you don't have to turn to Starbucks to get your fix. You can easily make them at home for less money...and they taste better!
Gary Huang asked Jason, my challenge is making ramen eggs that peel without making a total mess. I tried following Joule's recipe at 194°F (90°C) for 9 minutes and then soaking in an ice water bath but the shell sticks like glue destroying the eggs. I cracked the shells and tried peeling underwater as well but no dice. I'm curious if you have any advice to help?
To showcase how versatile they are, I've taken these egg cup bites in a different direction by using tangy Gruyère cheese and hearty peppers, mushrooms and tomatoes. I also replaced some of the heavy cream with cream cheese for a denser egg bite. Like all sous vide egg bites, you can serve them in the container or remove them and serve them on a plate. For an extra-fancy presentation I plate them then give them a sear with my torch for added color and flavor.
These egg cup bites were first popularized by Starbucks but are really easy to make at home using sous vide to cook them. You can use any ingredients you want to flavor them but I always enjoy broccoli and cheddar cheese. For a lighter egg you can replace the cream with milk, or use 1/4 cup cream cheese for a denser end result.
I first tried shakshuka at the Park Slope restaurant Miriam, which serves an amazing variety of Israeli foods for brunch. It's a hearty and filling meal that is still packed with fresh ingredients prepared simply. I've found sous viding the eggs adds a level of control to the process that I didn't have before with traditional poaching.
Avocado toast is all the rage lately and I can see why. A piece of hearty, whole grain bread lightly toasted and slathered with rich and creamy avocado is a decadent combination. I especially love it when topped with a sous vided egg to make it a complete meal. Be sure to use a high-quality bread and a ripe avocado, because this recipe is so simple the flavors will really shine through.
These egg cup bites were first popularized by Starbucks but are really easy to make at home with sous vide. You can use any ingredients you want to flavor them but my favorite is broccoli, cheddar cheese and bacon. For a lighter egg you can replace the cream with milk, or use 1/4 cup cream cheese for a denser egg.
Even though sous vide is usually used to cook meat and vegetables, at the most basic level it just excels at holding something at a set temperature. This ability can be used to easily prepare items that need to be held at constant temperatures, such as yogurt, cheese, custards, and some egg preparations like lemon curd.
The 13 minute egg is one of the most popular ways to cook eggs because it's easy, fast, and the results are really great. This recipe gives it a brightness by serving it on top of a wilted spinach salad.
One of my wife's favorite breakfast meals is eggs. She loves all the classic egg dishes but sometimes I like to mix it up some and make "poached" sous vide eggs. They have a softness that is hard to obtain through normal poaching. Plus it's always fun to surprise her with a new egg dish.
Here's one poached sous vide egg recipe that has bacon, tomato, and basil on it.
Scrambled eggs sous vide are one of the more interesting dishes to cook. The resulting texture is much more like a custard than the sometimes rubbery scrambled eggs we're used to here in America.
Sous Vide Eggs Comments
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