Sous Vide Eggs
Sous vide cooking is often associated with preparing tender proteins, but it can also be used as an easy way to cook eggs. By cooking the eggs in a water bath, you can set it and forget it, allowing you to focus on other tasks while the eggs cook to perfection. And since sous vide eggs can be prepared in large batches and stored for later use, they're a great option for prepping ingredients in advance. From sous vide egg times and temps to a sous vide egg bite recipe, we teach you how to cook eggs with your immersion circulator.
What Are Sous Vide Eggs?
Sous vide eggs are eggs cooked slowly in a water bath held at a precise temperature by an immersion circulator. The precise temperature control of sous vide cooking ensures that your eggs are cooked evenly, eliminating any risk of overcooking or undercooking. Unlike other forms of sous vide cooking, you do not vacuum seal the eggs before placing them in the water bath because their shells act as a natural case. If you want to make sous vide egg bites, you will need to divide the scrambled egg mixture into mini mason jars.
Cooking eggs with a sous vide machine allows busy restaurants and caterers to prep food in advance. Once cooked, the eggs can be stored in the refrigerator for up to a week. You can easily reheat the eggs by placing them in a water bath or by peeling and gently reheating them in a pan. Sous vide eggs are also incredibly versatile. From breakfast sandwiches and avocado toast to salads and ramen bowls, sous vide eggs can elevate any dish with their creamy texture and rich flavor.
Sous Vide Eggs Temperature
The beauty of cooking eggs sous vide is you have precise control over the temperature, allowing you to achieve the exact level of doneness you desire. Discover the sous vide water temperature ranges and cooking times for different levels of egg doneness below.
- Sous Vide Pasteurized Eggs - You can hold eggs in a “raw” state by placing them in an immersion circulator water bath between 130 and 135 degrees Fahrenheit for 75 to 90 minutes. The eggs will be fully pasteurized, making them safer to consume in raw preparation methods like mayonnaise and edible cookie dough. However, the egg yolk and white will remain indistinguishable from a raw yolk and white.
- Poached Sous Vide Eggs - For a perfectly runny yolk that is just a bit thicker than raw and a white that is set enough to cut with a spoon, set your sous vide water bath at 165 degrees Fahrenheit and cook for 12 to 14 minutes. To achieve a more polished appearance for your poached sous vide eggs, delicately crack them into a small bowl and use a slotted spoon to extract the egg. This method effectively separates pieces of runny, loose whites from the rest of the egg.
- Soft Boiled Sous Vide Eggs - For a jammy yolk and firm whites, set your sous vide water bath to 190 degrees Fahrenheit and cook for 10 minutes. Soft boiled sous vide eggs have a milder taste than hard boiled eggs but offer a less runny yolk than a traditional poached egg, thereby offering the best of both styles.
- Hard Boiled Sous Vide Eggs - For a fully set yolk that is firm but still tender, cook the eggs for one hour in a water bath set to 170 degrees Fahrenheit. This will give you a classic hard boiled egg that is perfect for deviled eggs and egg salad.
Sous Vide Poached Eggs
Unlike traditional egg poaching methods that require simmering water and careful timing, sous vide poached eggs are cooked in a water bath at a precise temperature for a specific amount of time. This controlled environment ensures consistent results every time. One of the key advantages of cooking eggs sous vide is the ability to achieve a perfectly poached egg with a beautifully runny yolk and a tender, delicate white. By cooking the eggs at a low temperature, the whites set gently while the yolks remain velvety and luscious.
How to Sous Vide Poached Eggs
If you've ever struggled with achieving the perfect poached egg, sous vide cooking is an effortless solution to creating a perfectly runny yolk and tender whites. Here's how to sous vide poached eggs:
- Preheat Water Bath - Fill a food storage container with water and attach your sous vide immersion circulator. Set the temperature to 167 degrees Fahrenheit.
- Cook Eggs - Once the water bath has reached the desired temperature, gently lower the eggs into the water with a spoon. Ensure they are fully submerged. Cook for 13 minutes.
- Remove Eggs - After the cooking time is up, remove the eggs from the sous vide bath with a spoon and add them to a bowl of ice water. Let them rest in the ice bath for 5 minutes.
- Crack Eggs - Remove the eggs from the water bath. Gently crack them and peel away their shells.
- Serve - Serve your poached eggs in individual bowls or add them as a delicious topping to avocado toast, ramen, or pasta.
Note: If you want to make hard or soft boiled eggs with a sous vide machine, refer to our sous vide eggs temperature guide above to find the appropriate water temperature and cooking time for your preferred egg doneness.
How to Make Sous Vide Egg Bites
Learn how to make broccoli, bacon, cheddar sous vide egg bites. These sous vide egg bites have a creamy, souffle-like texture and are an easy way to offer a gourmet continental breakfast item with very little effort.
What Special Equipment Do I Need?
To make sous vide egg bites, you’ll need the following items:
- 12 4 oz. mason jars
- Immersion circulator
- Large food storage container
Sous Vide Egg Bites Recipe
Makes: 12 sous vide egg bites
Cook Time: 1 hour
Prep Time: 10 minutes
Total Time: 1 hour and 10 minutes
Ingredients
- 14 eggs
- 1/2 cup milk of choice
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- 12 ounces chopped bacon
- 1 cup shredded sharp cheddar cheese
- 2 cups broccoli, chopped and steamed
Directions
- Fill food storage container with enough water to submerge mason jars.
- Attach immersion circulator to container and set it to 175 degrees Fahrenheit.
- Spray nonstick cooking spray inside mason jars.
- Divide cheddar and broccoli evenly between mason jars.
- Crack eggs into bowl and whisk with milk, salt, and paprika until scrambled.
- Fill each mason jar 3/4 way full with egg mixture.
- Screw on mason jar lids and then unscrew one turn. This prevents them from exploding in water bath.
- Submerge mason jars in water bath and cook for one hour.
- Remove mason jars with tongs. The sous vide egg bites should look souffle-like. If still runny, cook for longer. If not, they’re ready to serve.
Sous vide eggs have become a popular trend in the culinary world, and it's easy to see why. One of the key benefits of sous vide eggs is their consistency. Unlike traditional methods of cooking eggs, such as boiling or frying, sous vide eggs are cooked at a controlled temperature, ensuring that they are cooked evenly throughout. With their consistent results, convenience, and endless culinary possibilities, sous vide eggs are sure to become a staple in your kitchen.
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