Take the Guesswork Out of Poached Eggs Using Sous Vide

Byamazingfoodstv


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

Get the recipe for Soft-Poached Eggs:
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50 Comments

  4. Unfort. This works in an air fryer too without cracking the egg and without water. The temperature and time will be a little different. I could be wrong but almost anything sous bid can do can be done much easier and faster in an air fryer. I think air fryer killed sous vide.

  6. Surely that method is the same as soft-boiling an egg, then taking care to remove the whole egg at once? For poaching eggs I use only poaching pods in a steamer. Just 4 minutes, and no hassle getting the water up to precisely 167° beforehand. Butter the pod lightly before dropping in the egg.

  7. I bought exact Breville setup after watching this due to my love for poached eggs. I followed this to a T. I did it 3 times with 4 eggs each time. They all came out with egg white runny. I see below someone else with same experimce who brought their eggs to room temp. I was hoping to avoid that but I will try next. Thanks.

  9. 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!😊

  10. America's Test Kitchen always gets it wrong. Poaching is so simple. Take a small frying pan, put in some oil and some water and mix them. Add your eggs. Cover. Turn on the heat. Simmer for two minutes. Done. The oil keeps them from sticking, the water boils off. No special equipment. No vinegar. No sous vide idiocy.

  13. Well that takes Sous Vide cooking to a New Level where the immersion time is critical. I'd like to know if going for a Deviled Egg or Egg Salad Sandwich temp would benefit from tweeking the temp vs time or if you only need to go for temp only.

  15. This is pretty brilliant.
    What many people don't realize is that the white sets at roughly 65°C and the yolk at 70°C

    167°F is 75°C.
    Too much time and both will set.
    I have never been that fond of sous vide poached eggs though I have cooked thousands using the traditional 63°C method.
    They do hold for a very long time but they look best hidden beneath the Hollandaise and the texture to me is inferior to a traditionally poached egg.

    Definitely going to try this.

    I can only imagine how many eggs it took to find this time/temperature balance.

    This really shows that there is more to sous vide than just set and leave…which can be really nice…convenient. But getting a superior result is not always convenient.

    Listening for that timer to go off may be a challenge but I am willing to put in the effort….

    Nicely done!

    Oh…Gibson in my avatar but my other instrument is a very old Sabatier.

    Cheers!

  16. 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!

  19. I'm kind of frustrated because America's Test Kitchen recipes have never let me down before but I got absolute glop making these. 167° for 12 minutes in a sous vide cooker, complete mess, all the whites were liquid but the yolks were great just like the bad example they gave in the recipe

  23. 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.

  27. Mine looked like someone sneezed an abscess onto a plate.
    Did everything to the letter, same sized eggs from the fridge into preheated water 166F for 12 mins. Into ice bath for 1 min. Will look for a better technique.

  29. As an Englishman, you seen to make tea in the most difficult way possible; you also over complicate making poached eggs.

    Crack your eggs into slightly swirling simmering water and leave alone for roughly 2 minutes. When your eggs look the way you would want to eat them you retrieve them from the water…….. that’s it!!!!

  38. I twice tried the method for sous vide poached eggs. I used a insert pot from a pressure cooker filled half way up, then set the sous vide stick at 167 f; for 12 minutes, and cooled for a minute or so. The whites of the large eggs were way loose, and the yolks were a bit to runny for my liking. next time I did the same thing, but raised the temp 1/2 degree, and cooked 1 minute longer with the same result. I guess I'll have to do it the right way next time, which would be MY way. Higher and longer for tight whites and thicker yolks that still have some run.

  39. Used the same circulator, same temp, exact same process and time and somehow the yolks were overcooked (rubbery on the outer edge) and the whites were runny slop. This was far inferior to the soft-boiled egg steaming recipe from ATK.

  40. 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.

  41. 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.

  48. If your eggs taste like vinegar when poaching, don’t use the vinegar. Instead crack the eggs into a strainer and drain off the watery part of the white. Comes out perfect every single time

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