Welcome to the sous vide time and temperature calculator. To view the time and temperature information for an item just select it from the menu below. You can also view all the sous vide time and temperatures.
What Would You Like to Sous Vide?
How to Sous Vide Chicken Eggs
A whole book could be written on the nuances of sous vide eggs but in general they range from 140°F (60.0°C) for barely poached, up to 165°F (73.9°C) for basically hard-boiled. They are usually cooked for 40 to 60 minutes.
A whole book could be written on the nuances of sous vide eggs but I've tried to distill the information enough for you to get started enjoying eggs today. Eggs contain three main parts: the yolk, the tight white contained in the membrane, and the loose white outside the membrane. All three parts cook differently, at different temperatures, and at different speeds. This is why there is so much variability to cooking eggs.
Eggs are typically cooked directly in their shells but they can also be removed and cooked in sous vide bags, mason jars, or plastic wrap. The eggs will take on the shape of the container they are in, leading to some fun preparations such as "egg flowers" that use plastic wrap to create fun flower-like shapes.
Even a degree of difference can change the texture of eggs but there is a range that you can use to determine how the eggs will turn out. For a great look at egg temperatures I recommend either the Chef Steps online calculator or the Serious Eats Guide to Sous Vide-Style Eggs, both of which are linked up from: MCMEasy.com/SVEggs.
"Raw" Pasteurized Eggs
From 130°F to 135°F (54.4°C to 57.2°C) the egg will remain "raw" and if it is held at this temperature for at least 75 to 90 minutes it will be fully pasteurized and safe to eat. It can then safely be used in place of raw eggs in preparations such as mayonnaise, cookie dough, or salad dressings.
Soft Boiled and Poached Eggs
The soft boiled or poached range is about 140°F to 145°F (60°C to 62.8°C) and the eggs are cooked for 45 to 60 minutes. For a firmer white without affecting the texture of the yolk the egg can be briefly boiled for 2 to 3 minutes either before or after the sous vide process. This will also help with removing the shell from the eggs.
Eggs cooked at this temperature can be chilled and refrigerator until you need to use them or held at 130°F (54.4°C) without changing the texture.
For a cleaner presentation of poached or soft boiled eggs you can gently crack them into a small bowl and then use a slotted spoon to remove the egg. This will leave the runny loose white behind. The eggs can also be briefly poached in boiling water once they have been removed from the shell for a more traditional poached look.
Semi Hard and Hard Boiled Eggs
At 150°F (65.6°C) the yolk begins to firm up until it becomes crumbly around 165°F (73.9°C). Hard boiled eggs start in the middle of this range, though I still prefer to use the traditional boil in a pot method for them.
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Sous Vide Eggs Times and Temperatures
150ºF for 40 to 60 Minutes (65.6ºC)
Poached / Soft Boiled:
140ºF - 145ºF for 40 to 60 Minutes (60.0ºC)
13 Minute Egg - Poached:
167ºF for 13 Minutes (75.0ºC)
165ºF for 40 to 60 Minutes (73.9ºC)
131ºF for 75 to 90 Minutes (55.0ºC)
Do you have experience cooking eggs? Let us know your thoughts in the comments below!
Gary Huang asked Jason, my challenge is making ramen eggs that peel without making a total mess. I tried following Joule's recipe at 194°F (90°C) for 9 minutes and then soaking in an ice water bath but the shell sticks like glue destroying the eggs. I cracked the shells and tried peeling underwater as well but no dice. I'm curious if you have any advice to help?
To showcase how versatile they are, I've taken these egg cup bites in a different direction by using tangy Gruyère cheese and hearty peppers, mushrooms and tomatoes. I also replaced some of the heavy cream with cream cheese for a denser egg bite. Like all sous vide egg bites, you can serve them in the container or remove them and serve them on a plate. For an extra-fancy presentation I plate them then give them a sear with my torch for added color and flavor.
These egg cup bites were first popularized by Starbucks but are really easy to make at home using sous vide to cook them. You can use any ingredients you want to flavor them but I always enjoy broccoli and cheddar cheese. For a lighter egg you can replace the cream with milk, or use 1/4 cup cream cheese for a denser end result.
I first tried shakshuka at the Park Slope restaurant Miriam, which serves an amazing variety of Israeli foods for brunch. It's a hearty and filling meal that is still packed with fresh ingredients prepared simply. I've found sous viding the eggs adds a level of control to the process that I didn't have before with traditional poaching.
Avocado toast is all the rage lately and I can see why. A piece of hearty, whole grain bread lightly toasted and slathered with rich and creamy avocado is a decadent combination. I especially love it when topped with a sous vided egg to make it a complete meal. Be sure to use a high-quality bread and a ripe avocado, because this recipe is so simple the flavors will really shine through.
These egg cup bites were first popularized by Starbucks but are really easy to make at home. You can use any ingredients you want to flavor them but my favorite is broccoli, cheddar cheese and bacon. For a lighter egg you can replace the cream with milk, or use 1/4 cup cream cheese for a denser egg.
Even though sous vide is usually used to cook meat and vegetables, at the most basic level it just excels at holding something at a set temperature. This ability can be used to easily prepare items that need to be held at constant temperatures, such as yogurt, cheese, custards, and some egg preparations like lemon curd.
The 13 minute egg is one of the most popular ways to cook eggs because it's easy, fast, and the results are really great. This recipe gives it a brightness by serving it on top of a wilted spinach salad.
One of my wife's favorite breakfast meals is eggs. She loves all the classic egg dishes but sometimes I like to mix it up some and make "poached" sous vide eggs. They have a softness that is hard to obtain through normal poaching. Plus it's always fun to surprise her with a new egg dish.
Here's one poached sous vide egg recipe that has bacon, tomato, and basil on it.