Sous Vide Eggs – Soft to Hard “Boiled”

Sous Vide Eggs – Soft to Hard “Boiled”

BrianCamfam Cookery
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  • 2 Saucepan 1 used to par-boil and 1 used for ice bath
  • 1 Sous Vide machine and setup


  • 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.

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