Fearless Sous Vide Poached Eggs
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026
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This foolproof method for sous vide poached eggs takes the guesswork out of a breakfast classic. By using precise temperature control, you can achieve a beautifully set, tender white and a rich, golden yolk that flows perfectly every time. This high-protein technique is a game-changer for home cooks who find traditional poaching methods temperamental or messy, ensuring consistent results with minimal effort.
Perfect for weekend brunch or healthy meal prep, these eggs can be cooked in batches and stored in the fridge for up to a week. Simply reheat them quickly in warm water before serving on buttered sourdough toast or as a nutritious topping for smashed avocado and grilled tomatoes. This is a sophisticated yet simple way to elevate your morning routine with professional results.
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Ingredients for Fearless Sous Vide Poached Eggs
6 large eggs
How to make Fearless Sous Vide Poached Eggs
Back to contentsClip (or stand) sous vide machine to a tall large pot. Fill pot with warm water. Turn on machine and heat water to 67°C. Not 68°C—not 66°C. 67°C.
Gently lower eggs into water. (We like to put each one in a spoon and lower it in just to make sure it doesn’t crack.) Cook 25 minutes.
Transfer eggs to an ice bath and let cool. Transfer to an airtight container and chill; they'll keep in the fridge for about a week.
When you want to eat one warm (though there is nothing wrong with eating a cold, poached egg), use sous vide machine set to 66°C or a small pot of hot water to heat it up for a few minutes. Then crack it into a bowl or small container so that you can drain off any water or floating albumin before you plate your pretty egg.
Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Article history
The information on this page is peer reviewed by qualified clinicians.
28 Jan 2026 | Originally published
Authored by:
UK recipe editors
Peer reviewed by
UK recipe editors
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