Sous Vide Soft Boiled Eggs Recipe
Unraveling the mysteries of home cooking through science.

[Photographs: J. Kenji Lopez-Alt]
Read more: The Food Lab's Guide to Slow-Cooked, Sous Vide-Style Eggs
- Yield:Makes 1 to 12 eggs
- Active time: 5 minutes
- Total time:45 minutes
- Rated:
Ingredients
- 1 to 12 large eggs
Directions
-
1.
Adjust sous-vide cooker to 143°F. Alternatively, fill a large beer cooler with hot water and use a kettle of boiling water to adjust heat to 146°F. Prepare an ice bath. Bring a large pot of water to a boil over high heat. Gently lower eggs into water using a metal spider or fine mesh strainer. Cook for exactly 3 minutes then immediately transfer eggs to ice bath and let chill for 1 minute. Transfer to sous-vide cooker and cook for 45 minutes. Serve immediately or cool and store in the refrigerator for up to 3 days. Reheat in sous-vide cooker at 135°F for 30 minutes to serve.
This Recipe Appears In
The Food Lab's Guide to Slow-Cooked, Sous Vide-Style EggsAll products linked here have been independently selected by our editors. We may earn a commission on purchases, as described in our affiliate policy.
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