Our Cookbook

American

Sous Vide Soft-Boiled Eggs

A foolproof method for perfectly set whites with a fully liquid, creamy yolk.

  • Yield1–12 eggs
  • Prep5m
  • Cook50m
  • Effortweeknight

  • eggs (as many as required, up to 12)
  • ice, for the ice bath

Method

  1. Set the sous vide to 63°C
  2. Add eggs and cook for 45 minutes to 1 hour
  3. Bring a large pot of water with a dash of vinegar to a rolling boil.
  4. Remove the shells and lower the eggs into the boiling water for 30 seconds to 1 minute to develop a skin
  5. Remove the eggs and serve

Notes

The eggs can be kept warm indefinitely at 130 degrees without overcooking