“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:

My Cook > Multi-Zone Settings

Protein: 150-165°F, 45 minutes – 1 hour (longer times will result in harder eggs) 

Vegetable: 0 minutes

Starch: 0 minutes

Place the eggs into a Suvie pan and cover completely with water. Place in 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.

5 1 vote
Article Rating
Notify of

Newest Most Voted
Inline Feedbacks
View all comments
1 year ago

Helpful thank you but what about the egg pan?

Caroline Pierce
Caroline Pierce
1 year ago
Reply to  Myles

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

11 months ago

Can I make poached eggs in the Suvie?

Caroline Pierce
Caroline Pierce
11 months 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.