Take the Guesswork Out of Poached Eggs Using Sous Vide

Test cook Elle Simone makes a show stopping sous vide staple: Soft-Poached Eggs.

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[TheSayd]

167 Degrees or 75 Celsius for 12 Minutes

[bergenson]

I bought a sous vide machine several months back and I’m still learning new recipes. I love poached eggs and this recipe for them takes all the guesswork out of it. Thank you America’s test kitchen for all your hard work. I enjoy watching you and learning from you.

[Angelbrat]

Thanks so much! I made eggs benedict today and the eggs were perfect. Cooked 4 eggs sous vide 167/13 and then right in to an ice water bath. I did not start timing them until the water came back up to temp after I put the eggs in. Yes, some of the white stayed with the shell but not all of it and the yolks were velvety and yummy! After reading the reviews I was afraid I would have to add steps but I didn't and they came out great!

[zdGtozsUyZ]

Thank you for hitting on the gradient of doneness. This is exactly what I want, firm whites and runny yolks.

[gertvogelaar]

I tried your recipe right after my new Anova precision cooker arrived. I took the eggs from my fridge and went ahead. The result was very disappointing, fantastic yoke, but extremely runny white! Then I tried with egs at room temperature (70˚F) used your recipe again and voila there they were, perfect poached eggs like you showed. The temp of the eggs in my fridge were 57.2˚F and those at room temp were 66.2˚F ! A huge difference in results!😊

[excalibur]

Poached 5 large cold eggs using this method. I started the 12 minute countdown only after the water returned to 167º. Almost a perfect result with a little more runny whites than I wanted. Next time I'll give them another 20-30 seconds.

[mastodn]

America Test Kitchen videos always give me 'late night infomercial that you watch after waking up at 3am and realizing you left the TV on' vibes. I'm here for it.

[AlbertaBoy]

Thank you! I have tried to do eggs so many times and always struggled with the look and feel of the “loose whites” — this solves it!

[Seethi_C]

Finally! I've been wanted to experiment with a higher temperature for a shorter time for the exact same reason, setting the whites better. I think putting them in straight from the fridge helps too.

[tnone]

Please add hundreds more recipes for sous vide!! ❤️❤️
Perfect egg!

[MrNiceKnife]

I felt so bad when my wife tried to make poached eggs last weekend and failed. I didn’t even think about sous vide (we have one), definitely giving this a shot, they do look perfect.

[sailingfms]

Followed this precisely. Whites were "cooked" but very runny. I have an Anova that's a few years old so might be because of the model. Definitely recommend experimenting with increased time/temp if you want a firmer egg white.

[rdotskeven]

Heidi Ho from the land of MontrealSmokedMeat, #ButterTarts and #Poutine. I’ve been saving this in my recipe section for a while now and today . . #WhaaaLahhh. Mine were very very cold when I put them in the water so I went for 15 minutes and they were absolutely perfect w/runny centre’s and solid whites. Yesterday I made #BaconWrappedMeatloaf with my #SousVide so tonight I made leftovers for supper all #SousVide except for the English muffin and the #HollandaiseSauce . It was #SousVide with #KetchupInfusedHollandaise and #SousVide #SmashedPotatoes for hash-browns. Everything was #Deeeelish . . Really enjoying your videos very much and my Sous Vide. I have stage 4 terminal cancer which originally started in my throat so I have to be very careful what I eat in regards to spice, being juicy and tenderness. #SousVide has really helped with me being able to eat healthier. Thank you for your awesome videos and I’m sure I’ll see you in the next one. Until then . . #StaySafe 😷 & #HappyCooking 🥚.
Kevin🎗

[susanmcmasterson]

I made a batch after checking the comments and incorporating some of the advice -- mainly, to start the timer once it comes back to temp and to go a little past 12 minutes. The eggs were too cooked this way for me. The yolks were nearly set. So I did a second batch, started the timer as soon as the eggs were in, and did 12.5 minutes. It was nearly perfect the second time, but I will not add the additional thirty seconds when I do this again. In essence, they likely would have come out perfectly if I had done it precisely as described in this video. I'm sure there are many variables that can have an influence. For more context on my version, I did take large eggs directly from the fridge, and I used a sous vide wand attached to a dutch oven with 4 inches of water and covered with foil (I don't own one of the sous vide containers).

[chriholt]

Soft poached eggs are my favorite, and this might just persuade me to get a sous vide machine :)

[barisacar]

I modified this recipe for 2 days old eggs, beyond their recommended “use by date”. I added 2 more minutes in sous vide, 14 minutes instead of 12 and it came out exactly pictured.

[pa]

They should credit ChefSteps in the video or at least the video description. CS popularized this hotter faster method when it published their article and video 6 years prior, the 75C (167F) egg. ATK even uses the CS Joule appliance in this video.

The only difference is CS has it cooking for a minute longer which should help the issue other commenters are having with the runny whites issue from this ATK version.

[sylviadooley]

Oh my God, just what I was looking for! You guys are the best.

[paulwhitelawgorski]

typically you would start the timer when water bath comes back to target temp after lowering eggs into bath. No mention of that in video, took 5 minutes for my water to come back up to temp with only 5 eggs in large pasta pot and plenty of water.

[CxRizzle]

I tried this today and it was a complete failure. Possibly because I used Jumbo eggs. The yolk was perfect, but the white was still a watery mess, and the white that did firm up, didn't come out of the shell.