Sous Vide Eggs – Soft to Hard “Boiled”

Sous Vide Eggs – Soft to Hard “Boiled”

Brian CampbellCamfam Cookery
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Cook Time 1 hour
Total Time 1 hour
Course Appetizer, Snack
Cuisine American
Servings 12
Calories 58 kcal


  • 2 Saucepan 1 used to par-boil and 1 used for ice bath
  • 1 Sous Vide Machine and Setup


  • 12 Eggs


  • Fill large saucepan 1/2 full of water.
  • Fill large mixing bowl or another sauce pan with ice and fill with water. Place in the sink. (Ice Bath)
  • Bring to a boil.
  • Ease eggs with slotted spoon into the water and cook for 3 minutes.
  • Immediately remove eggs with slotted spoon and place in ice bath for AT LEAST 1 minute or longer. Makes peeling MUCH easier later.
  • After the eggs have been shocked in the ice bath for at least 1 minutes (I let them site for 3 minutes) put them into the sous vide and cook accordingly.
  • Hard Boiled – 170˚F – 60 minutes – Yolk and whites are fully set.
  • Soft Boiled – 150˚F – 30 minutes – Yolk has a thick custard like texture and is spreadable. Fully set whites.


Because of the par-boiling and shocking step, these eggs peel just as reliably as traditional hard or soft boiled eggs.


Calories: 58kcalCarbohydrates: 5gProtein: 2gFat: 4gSaturated Fat: 0.4gPolyunsaturated Fat: 3gMonounsaturated Fat: 0.3gTrans Fat: 0.02gSodium: 2mgPotassium: 49mgFiber: 4gVitamin A: 6IUVitamin C: 0.2mgVitamin E: 0.1mgCalcium: 76mgIron: 1mgZinc: 1mg
Keyword Sous Vide
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