Perfect Soft-Boiled Eggs (Sous Vide Style)

Looking for the easiest way to get perfectly soft-boiled eggs every single time? With sous vide cooking, it couldn’t be simpler. No guesswork, no overcooking — just perfectly runny yolks and gently set whites that are ideal on toast, salads, ramen bowls, or even eaten straight with a pinch of salt.

This recipe is effortless when using a Sous Vide Precision Cooker. Once your water is at temperature, just drop in the eggs and let the sous vide magic do the rest.

Ingredients (for 2 servings)

• 4 large eggs, in shell

Equipment

Sous vide stick
Vacuum sealer
Vacuum bags
Sous vide water bowls

Preparation Method

• Preheat your water bath: Set your sous vide cooker to 146°F (63°C) and let the water come to temperature.
• Add the eggs: Using a slotted spoon, gently lower the eggs into the water bath. Set the timer for 45 minutes.
• Remove and serve: Once the timer goes off, use a slotted spoon to carefully remove the eggs.
• Serve immediately, or transfer them to an ice bath for 20 minutes if you're planning to store and use them later.

Serving Ideas

• On sourdough toast with avocado or pesto
• As a topping for ramen or noodle soups
• With sautéed greens or a grain bowl
• Simply seasoned with sea salt and cracked pepper