Sous Vide Soft Boiled Eggs Recipe

Photographs: J. Kenji Lopez-Alt

Recipe Facts

Active: 5 mins
Total: 45 mins
Serves: 4 servings
Makes: 4 eggs

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  • 4 large eggs


  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.

Special equipment

Sous-vide circulator

This Recipe Appears In

Nutrition Facts (per serving)
72 Calories
5g Fat
0g Carbs
6g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 72
% Daily Value*
Total Fat 5g 6%
Saturated Fat 2g 8%
Cholesterol 186mg 62%
Sodium 71mg 3%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Total Sugars 0g
Protein 6g
Vitamin C 0mg 0%
Calcium 28mg 2%
Iron 1mg 5%
Potassium 69mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)