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.

Two halves of sous vide soft boiled eggs, sprinkled with black pepper, sit on a white plate with a yellow rim beside a black knife smeared with yolk and a cup, all arranged on a vibrant yellow tiled surface.
The yolk on these is everything. No guesswork, no babysitting a pot.

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.

I’m so glad you found this recipe!

I can’t wait to be a part of your sous vide cooking today, and hopefully more to come! 

I’ve been passionate about sous vide for almost a decade now. I take a different approach from other sous vide experts. While I love the science of sous vide, I want it to be an approachable cooking technique for everyone, and I don’t want you to sweat the details.

If you’re new to sous vide, make sure to read through this blog post or consider joining Sous Vide School. 

I also have two sous vide cookbooks I think you’ll love: Everyday Sous Vide and Sous Vide Meal Prep.

Got questions?

Leave a comment and I’ll get right back to you!

The method

190 degrees F is pretty hot for sous vide, so make sure to place a trivet under your container to protect your countertops.

A white egg with 190 10 written on it in black marker, likely prepared as sous vide soft boiled eggs, sits on a yellow tiled surface with visible grout lines.
190 degrees F for 10 minutes is the best time and temperature for sous vide soft boiled eggs.
A single egg in a clear container of water is prepared for sous vide soft boiled eggs with an immersion circulator on the side, all set atop a yellow tiled surface and viewed from above.
Simply drop the egg right into the preheated sous vide water bath!
A single peeled sous vide soft boiled egg sits on a white ceramic plate, placed on a yellow tiled surface.
Pictured here is a peeled sous vide soft boiled egg. As you can see from the intact egg white, these eggs are very easy to peel!
A sous vide soft boiled egg, cut in half, sits on a white plate with a black knife on the side. The plate rests on a yellow-tiled surface, and the egg is sprinkled with black pepper.
Cut open, you’ll find a perfectly jammy, soft yolk.

That’s it! Just 10 minutes later, you have beautiful soft boiled eggs.

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    A sous vide soft boiled egg cut in half with a bright, slightly runny yolk, sprinkled with black pepper, sits on a white plate with a yellow rim. A butter knife rests on the plate beside the egg.
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    Get the Recipe:

    10 Minute Sous Vide Soft Boiled Eggs

    Prep Time: 10 minutes
    Sous Vide Time: 10 minutes
    Total Time: 20 minutes
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    Sous vide is a foolproof method for achieving perfectly soft boiled eggs in just 10 minutes. Get my recommended time and temperature, as well as helpful tips for peeling and serving the 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 off 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.

    Notes

    These eggs are delicious served warm or cold.
    Cuisine: American
    Course: Breakfast
    Author: Chelsea Cole
    Did you make this recipe?Mention @chel.seacole on Instagram or tag #aducksoven.