Sous Vide Poached Eggs Recipe.

Sous Vide is a very exciting way of cooking that will transform your view on how eggs should taste.

If used properly it will also improve your sex life.

Some ramblings on how to use this method can be found here. Otherwise just skip and start cooking.

Note that I included two options in this recipe. One is just plain sous vide eggs on a toast. Trust me – taste wise there is nothing plain about these eggs but it is an easier option. To make it more challenging I added Egg Benedict option that is really not hard to make either but requires additional coordination and few more ingredients.

Finally, if you really want to shine and go all the way, I included an option of using iSi siphon to serve Hollandaise sauce.



Prep Time: 10
Cook Time: 45
Yields: 4

Tools and Devices

Core Method
Egg Benedict version
  • 1 small pot to melt butter for Hollandaise sauce
  • 1 large pot to poach eggs
  • Immersion blender
I am going all the way option
  • iSi Siphon - 1 liter capacity.
  • 2 N2O cartridges


Core Method
  • 8 Eggs with shells fully intact
  • 8 strips of bacon
  • Chives
  • 4 pieces of white bread or English muffin
  • Salt
  • Pepper
Egg Benedict version
  • 2 egg yolks
  • Lemon juice
  • 225 grams of melted, hot butter


Core Method
  • Place Immersion Circulator into a large pot filled with water.
  • If you like yolks cooked a bit firmer - set the temperature to 149 F.
  • I like them more runny hence 143 F.

See this great sous vide eggs cooking guide to build a view on the consistency you like best and sous vide settings that go with it.

  • Place eggs either into a plastic or mesh bag to avoid cracking. The current will bounce lose eggs in the pot and crack them. Hence the bag.
  • Once the temperature is reached - place eggs into the pot and ensure that they are fully submerged.
  • Start 45 minutes timer.
While eggs are cooking:
  • Toast the bread. I like to soak it in butter after it is toasted and toast it a bit again in the convention oven on toast mode.
  • Cook bacon.
  • Dice chives.
  • Dice some bacon and leave at least one whole strip to put on a plate.
  • Brew coffee, tea or make her favorite juice.
Egg Benedict Steps
  • Fill up another large pot with water - about 1/2 of it and get it to boil close to 45 minutes mark.  Let it simmer on low flame after that.
  • Make Hollandaise sauce
  • Make sure that bacon, bread and Hollandaise are cooked right before 45 minutes mark so they are warm when you serve them.
iSi Siphon Steps
  • Put Hollandaise inside the iSi siphon.
  • Charge with one N2O cartridge
  • Shake well for 10 seconds
  • Repeat with another charger
Assembly and Serving
  • Lay out bread on serving plates
  • Put everything on the serving tray ready to go - tea, coffee, juice, utensils, napkins, lube (just checking if you are still reading).  The idea here is to put the eggs on the bread, cover with Hollandaise if used, bacon and chives and immediately serve without wasting time on doing all of these arrangements while eggs are getting cold.
  • When 45 minutes are up - take the bag with eggs out of water and turn off circulator
  • Take one egg and carefully open it from the thick end making an opening about 1 inch wide.
  • Carefully spill its insides on strainer allowing the liquidy parts to drain.
  • If you want your whites a bit more defined and firmer do this step. Place egg in water for 45 seconds or so.
  • Remove egg and place it on bread.
  • Repeat with other eggs. You can multitask and add several eggs at a time.
  • Place two eggs on each piece of bread.
  • Cover with Hollandaise sauce if used. If you are using iSi siphone - skip this step for now. Cover it in front of her from the siphon and then sprinkle with bacon and chives on top.
  • Sprinkle with diced bacon and chives.
  • Serve immediately.

No Replies to "Sous Vide Poached Eggs Recipe."

    Leave a reply