Quick Guide to Cooking Sous Vide Eggs with Anova

Make Amazing Anova Eggs

Eggs are possibly one of the most versatile foods in existence. We use them in baking, desserts, and breakfasts all around the world. We poach, we fry, we bake, we scramble...the preparations are endless. Eggs are often finicky when cooked traditionally; overcooking or undercooking ruins in a matter of seconds. Poached eggs can be a messy nightmare and everyone knows it. So what about the best eggs ever? With the precise temperature control of Anova, you can make sure every egg turns out exactly how you envision. A change as small as two degrees results in an entirely different texture, as you’ll see below. Thanks to Anova’s accuracy within 0.01°, you can ensure sous vide eggs turn out exactly how you want them time after time. 

Sous Vide Egg Guide

It’s all about precision. Eggs are like any other food, and cooking at certain internal temperatures creates different characteristics than at other temperatures. A change in just a few degrees can dramatically impact results. To get exactly what you want with your Anova eggs, you need down-to-the-degree temperature control. Get started on some epic sous vide eggs with these time and temperature combinations that will help you take your game to the next level. Tests were conducted using standard grocery store large sized eggs, cooked straight from the refrigerator. After cooking, each egg was cracked directly from the shell onto the plate, no finishing steps required! Find your favorite combo below.

Set your sous vide egg temperature.

145°F / 62.8°C for 45 minutes

Results:

• Yolk is runny
• Whites that are barely set

145°F / 62.8°C for 1 hour

Results:

• Yolk is runny, and has a semi-thick jam-like consistency.
• Whites set, and are more firm.

145°F /62.8°C for 1.5 hours

Results:

• Yolk is very thick and creamy.
• Tighter whites, close to fully set.

147°F / 63.9°C for 45 minutes

Results:

• Yolk has a thick custard like texture and is spreadable.
• Whites closer to fully set.

167°F / 75°C for 13 minutes

Results:

• Yolk is very thick with a fudge-like consistency and is not runny.
• Fully set whites.

Which Sous Vide Egg Temperature is Best?

That's up to you! With five unique time and temperature combinations, there are definitely sous vide eggs for everyone. Pick your favorite and get to cracking! Whether you're topping a decadent Eggs Benedict dish for that special-occasion brunch, or throwing on some toast for a tasty-breakfast on the go, it's easier than ever to deliver impeccably cooked sous vide eggs. Be sure to check out more killer recipes like Anova poached eggs on our recipes site and the Anova Culinary App. Have a favorite time and temp for eggs we didn't cover? Tell us below, along with preferred  sous vide egg temperatures and why you love them!