It can be tricky to get the time on soft boiled eggs just right, especially when there’s no way to check on them. Sous vide to the rescue! With sous vide, you’ll have perfectly soft boiled eggs in just 10 minutes. Even better, you can do as many at a time as you’d like, perfect for feeding a large group or meal prepping.
While I love sous vide cooking as evidenced by the many recipes available here as well as my two sous vide cookbooks, that doesn’t mean I think it is the best cooking method for every food. In fact, I was pretty skeptical that it was the best way to cook eggs outside of sous vide egg bites.
So, I put my skepticism to the test and did quite a bit of experimenting with different times and temps for poached, soft boiled, and hard boiled eggs. So many experts claim that you need to sous vide AND boil for good results, which I was completely unwilling to do. Why would I do both?! Luckily, you absolutely don’t need to do both and I’ve determined the perfect times and temperatures.
How to Soft Boil Eggs with Sous Vide
Start by preheating a water bath using an immersion circulator to 190 degrees F. If you don’t have a dedicated container for a water bath, a stock pot will absolutely work. However, you will need an immersion circulator.
190 degrees F is pretty hot for sous vide, so make sure to place a trivet under your container to protect your countertops.
When the eggs are done, transfer them straight into an ice bath using a slotted spoon. To make an ice bath, fill a medium bowl 1/3 of the way full with ice and add cold water until it’s half full. The ice bath will stop the eggs from continuing to cook and make them easier to peel.
That’s it! Just 10 minutes later, you have beautiful soft boiled eggs. Here are a few of my favorite ways to eat them:
You can also view this recipe as a step-by-step web story here.
Get the Recipe:
10 Minute Sous Vide Soft Boiled Eggs
Ingredients
- Eggs
Equipment
Instructions
- Preheat water bath using immersion circulator to 190 degrees F. You can use a stockpot for your water bath.
- Add your desired number of eggs to the preheated water bath and cook for 10 minutes.
- While the eggs cook, prepare an ice bath. Fill a bowl 1/3 full with ice and top of with cold water until it's half full.
- When the eggs are done cooking in the water bath, transfer them from the water bath to the ice bath using a slotted spoon.
- Let sit in the ice bath for 5 minutes before peeling and serving or refrigerating.
This is crap! I cracked open my eggs to find out they weren’t cooked at all!! I wish I could upload the pic I took!
I’m sorry to hear this recipe didn’t work out for you. Can you walk me through your process? I tested this extensively and settled on this time and temp because of the lovely results!
Have you ever heard of a little trial and error? Try using the recipe as a baseline, and adjust from there. Just for your information if they weren’t ‘cooked at all’, they would be raw. Which is impossible in 190 deg water, do you know how to heat water?
Follow up to my last comment: why are the comments not visible on this page! You’re awful, Chelsea!
Comments don’t show immediately because I have to manually sort through them to delete spam comments. I assure you, all “human” comments are visible.
Haters be dammed !! Worked perfectly, follow the instructions exactly.
The majority of the Sous Vide Soft Boiled Egg Recipes I have read don’t specify whether the eggs are refrigerated, or room temperature. Are the eggs in your recipe refrigerated, or room temperature?
They are refrigerated to start!
Worked for me! I like them very softly boiled so I have even cut back on the time just a smidge.
This recipe worked out amazing. Perfect soft, boiled eggs.
Absolutely perfect soft boiled eggs. Couldn’t be easier. 👩🍳
Worked perfectly for me! Set Sous Vide to 190. Dropped in refrigerated eggs. 10 minute later – dropped into ice bath. Almost perfect soft-boiled eggs.
Not sure what JJ was on about… egg white start to coagulate at 144-149F…. assuming they didn’t actually turn on their sous vide….
Yes I sous vide eggs all the time I do 167° for 12 minutes and ice bath for a soft poach egg dogs get two everyday also great to reheat and pan for breakfast for me also at 194 is great to just crack open and eat straight out of of shell your recipe works had my sous vide machine for over a year cooking it all the time
Hi would like to know what is the weight of the eggs used.tw
worked wonderfully, thanks!
This worked great … my eggs were room
Temp when I did it yolks were soft still but cooked. From
The fridge probably would be runny.