The Ferguson Recipes – Recipes, Plain & Simple
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The Ferguson Recipes – Recipes, Plain & Simple
Recently Added!
Classic Tater Tot Hotdish
Few things say Midwestern comfort quite like a bubbling tater tot hotdish fresh from the oven. This crowd-pleasing hotdish layers seasoned ground beef, tender onions, mixed vegetables, and creamy mushroom soup, all crowned with a golden, crispy blanket of Tater Tots arranged in neat rows. It's heart…
Classic Tater Tot Hotdish
🌅 Recipe Of The Day! 🌇
🖨 🖨
Sous Vide Poached Eggs
Sous Vide Poached Eggs
{Serving suggestion only*}
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Revolutionize your poached egg technique with this sous vide method that delivers consistently perfect results every time. By precisely controlling the water temperature at 75°C/167°F, you'll achieve beautifully set whites and luxuriously runny yolks without the usual poaching challenges. Ideal for preparing multiple eggs simultaneously for weekend brunches or meal prep, this approach eliminates the stress of traditional poaching while producing restaurant-quality results.
No Jump Zone
Ingredients
eggs
sous vide machine
water
Directions
The general consensus is to set your sous vide machine to 75C/167F.
Once the temperature is reached, gently place the whole eggs, in their shells, in the bath using a slotted spoon.
Times ranged from 13 to 14 minutes. I think 14 minutes is better.
Remove eggs from the sous vide bath with the slotted spoon once the timer goes off.
DO NOT wait. Even a minute can make a difference.
Place the eggs into a bowl of ice water for 5 minutes to set the whites.
Both recipes suggest cracking the egg around the middle, in a slotted spoon to allow excess egg white to drain. I cracked mine closer to the top and the egg kind of "plopped" out.
Servings\Yield
Serves as many as you need
Nutrition Facts
Nutrition Per Serving (1 egg) - Calories: 70; Total Fat: 5g (Saturated Fat: 1.5g); Cholesterol: 185mg; Sodium: 70mg; Total Carbohydrates: 0g (Dietary Fiber: 0g, Sugars: 0g); Protein: 6g
*Nutrition information is provided as a general estimate only. Nutrient information is not available for all ingredients, and is based on available nutrient data. Variations may occur based on ingredient brands and preparation methods.
💬 Uncle Dave says...
I used several different sources for this information:
Sous Vide Sideways and Allrecipes are two of them.
The images are the results of my first effort. They look better than they were. They were waaaay too runny, even for a guy like me who likes them runny.
I went 13 minutes; should have gone 14, or even 15.
I only left them in the ice bath about 2 minutes.
Getting the shell off without leaving a lot of little shell pieces was a pain in the ass.
Having said that, I think if you had to do a lot of poached eggs, this might be a solution.
 
🧑‍🍳 The Cook:  Dave Ferguson 🔑 Keywords: poached eggs, sous vide, breakfast
🗂️ Categories: 🥞 Breakfast & Brunch, 💧 Sous Vide
📚 Collections: The TFR Cookbook
Sous Vide Poached Eggs was added on July 16, 2023 and last updated on May 08, 2026.
*Serving suggestion only. 😂 If a food photo doesn't look like it was taken by a monkey named Frank, it was most likely AI generated and not the result of Frank's minimal culinary or photographic skills. Unless you failed the "I'm not a robot" test, your recipes will probably not look like the ones in the pictures. See Creamy Turkey Veggie Soup to read more about AI images.
📄 A Quick Note About The Recipes At The Ferguson Recipes: We love sharing recipes, but please be aware that most haven't been professionally tested in our kitchen or independantly verified. Your safety is important to us, so always practice safe food handling and cooking techniques. Cook smart and use your best judgment! Eggs: If you make a recipe that uses raw eggs, please consider using pasteurized eggs. Allergens: Food allergens have not been identified in each individual recipe. Please use caution if you have any food allergies. Have questions about a specific recipe? Feel free to reach out to us.
Recently Added!
Classic Tater Tot Hotdish
Few things say Midwestern comfort quite like a bubbling tater tot hotdish fresh from the oven. This crowd-pleasing hotdish layers seasoned ground beef, tender onions, mixed vegetables, and creamy mushroom soup, all crowned with a golden, crispy blanket of Tater Tots arranged in neat rows. It's heart…
Classic Tater Tot Hotdish
Weekly Favorite!
Poulet à la Crème (Chicken in Cream Sauce)
Few dishes capture French home cooking quite like Poulet à la Crème, a comforting braise of chicken thighs simmered in a silky white wine and cream sauce brightened with fresh tarragon. Browned chicken thighs are gently coated in flour, then bathed in dry white wine and chicken stock before a fina…
Poulet à la Crème (Chicken in Cream Sauce)
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When I started The Ferguson Recipes in 2006, my main goal was to create a place where I could collect and present our favorite family recipes in an orderly fashion, without all of the distractions of other recipe sites.

At The Ferguson Recipes you will find recipes, plain and simple, just like the recipe cards you have crammed into that well-worn binder of your family's most beloved recipes.

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Uncle Dave - 8/13/18 (A Palindrome Date) - Updated: 06/29/25

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