“Sous vide eggs?” “What a waste of time.” That’s pretty much an exact quote from me when I first read a recipe for eggs cooked using sous vide. However, after experiencing sous vide eggs for the first time I can honestly state that I was wrong. Cooking these breakfast staples in Suvie or sous vide is an absolute breeze and results in a rich and light texture that’s impossible to achieve using conventional cooking methods. If you’re ready to take the plunge, follow this simple guide to prepare perfect eggs, every time. 

Temperature and cooking times for eggs

Perfectly cooked eggs can be a little tricky to get right using sous vide. A few degrees can have a profound difference on the texture and doneness of the egg whites and yolks. However, after some exhaustive testing, we’ve come up with some temperatures and times that will result in eggs cooked just the way you like them. 

150°F45 minsYolks have begun to solidify
155°F45 minsFirmer whites and jammy yolks
160°F45 minsAlmost completely hard-boiled and solid throughout
165°F45 minsHard-boiled

When it comes to timing, eggs behave a little differently than other proteins. Most proteins will soften the longer you cook them sous vide, eggs, on the other hand, will solidify the longer they are left in the water. This is especially true of the egg yolks which become harder the longer they are cooked. We’ve discovered that at least 45 minutes is the ideal length for most eggs, however, if you prefer a harder yolk add some more time to the cook.
Follow this link to find out more information about Suvie cooking times and temperatures.

Ingredients and Tools

  • Eggs


  • Suvie or sous vide wand
  • A large pot (if using a sous vide wand)
  • A small bowl


If you’re using a sous vide wand, pre-heat your water bath to the desired temperature

Place the eggs, in shells, directly into the water

If you are using Suvie, use the following settings:

Suvie Cook Settings

Bottom Zone: Sous Vide at 150-165°F, 45 minutes – 1 hour (longer times will result in harder eggs) 

Top Zone: None

Place the eggs into a Suvie pan and cover completely with room temperature water. Place pan in the bottom zone of Suvie. 

Once the cook is done, remove the eggs from your Suvie or water bath. 


Now it’s time to get rid of that bothersome shell. Gently crack the egg on a hard surface and, holding it over a bowl, start removing the shell.

Once a large enough portion of the shell has been removed pour the egg into the bowl. 

Using a slotted spoon pick up the egg and allow the separated whites to drip back into the bowl.

Discard these whites and place the egg back in the bowl. 



Do I still need to use vacuum-sealed bags?

Nope, eggs are one of the few foods you can sous vide without having to put it into a bag first. 

Why bother with sous vide when I can just boil eggs in a pot?

Two words: Precision and accuracy. Using the sous vide method takes away any of the guesswork and allows you to cook eggs to your prefered texture and doneness. It’s particularly useful if you are preparing breakfast or brunch for a large friend or family gathering. 

Can I leave my eggs in the water bath once the cook is finished?

We don’t recommend it. Normally, proteins such as steak and chicken will take a while to breakdown if left for long periods in the sous vide water. Our tests have shown that eggs react to longer cook times at a faster rate. So, if you are very particular about your eggs we recommend you remove them from your Suvie or sous vide as soon as they are done. 

Recipes to Try

Togarashi Eggs

With white rice and scallions

Tuna Nicoise

With potatoes, olives, green beans, tomatoes, and a tangy dijon dressing.

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2 years ago

Helpful thank you but what about the egg pan?

Caroline Pierce
Caroline Pierce
2 years ago
Reply to  Myles

Hi Myles, we recommend using the Suvie egg tray for making egg bites.

2 years ago

Can I make poached eggs in the Suvie?

Caroline Pierce
Caroline Pierce
2 years ago
Reply to  Vanessa

Hi Vanessa, you can’t poach eggs in the traditional sense, but sous viding in the shell at 155°F for 45 minutes should mimic the jammy yolk and firmer whites of a poached egg. It can be tricky to do as the yolk sets before the whites do, so be sure to pull the eggs out immediately from the water bath once done cooking and submerge in cold water to keep the eggs from overcooking.

Stevanne Benner
Stevanne Benner
8 months ago

For “poached” eggs, should the eggs be cold, right out of the fridge or is it better to let them set out to get to get a little closer to room temp?

Caroline Pierce
Caroline Pierce
7 months ago

Hi Stevanne, we tested these eggs with eggs from the fridge. They can sit out, but we didn’t use eggs that were perfectly room temp. Hope that helps!

3 months ago

I tried to do the soft boiled egg with the setting 155 degrees for 45 minutes, the eggs were still completely raw.

Caroline Pierce
Caroline Pierce
3 months ago
Reply to  Mindy

Hi Mindy, sorry this recipe didn’t work out. A lot of factors can influence the outcome of the eggs. The temperature of your tap water. The ambient temperature of the room. The size of the eggs. And whether or not the eggs came straight from the fridge or not. If you continue to have issues with your Suvie we recommend reaching out to help@suvie.com to see if it’s an issue with your appliance.