Informational
How to Sous Vide Eggs
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Quick answer
Cook eggs in the shell in a water bath to a target temperature: around 145F (63C) gives custardy, soft results, higher gives firmer whites and yolks. Time is typically about an hour. The precise temperature makes eggs reliably repeatable.
Eggs are where sous vide shows off: because texture is set by temperature, you can dial in exactly the egg you want, custardy, jammy or firm, and repeat it perfectly.
Temperature sets the texture
| Result | Common target |
|---|---|
| Custardy / soft (in shell) | ~145F (63C) |
| Jammy / medium | ~148–150F (64–66C) |
| Firm / hard-cooked style | ~165–170F (74–77C) |
The method
- Place eggs (in the shell) into the water bath at your target temperature.
- Cook about an hour.
- Serve, or chill in ice water to stop cooking and peel later.
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Tip: the classic 63C egg is soft and custardy, lovely on toast or ramen. See the temperature & time chart.
More: how to sous vide for beginners and the best sous vide containers.
Frequently asked questions
What temperature for sous vide eggs?
Around 145F (63C) gives the famous custardy soft egg; 167F (75C) or so firms whites and yolks toward hard-cooked. Adjust to the texture you want.
How long do sous vide eggs take?
Usually about an hour in the shell. Because temperature sets the texture, timing is forgiving within a range.