The Ferguson Recipes – Recipes, Plain & Simple
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The Ferguson Recipes – Recipes, Plain & Simple
The Ferguson Recipes

Sous Vide Poached Eggs 🌄 💤 ⏳
Sous Vide Ribs 🌄 💤 ⏳
South Of The Border Artichoke Dip 🌄 💤 ⏳
Southern Spoon Bread 🌄 💤 ⏳
Southwest Sweet Potato Black Bean Dip 🌄 💤
Southwestern Chicken Corn Chowder 🌄 💤 ⏳
Southwestern Chicken Thighs With Rice And Beans 💤 ⏳
Southwestern Grilled Pork Tenderloin 💤 ⏳
🖨 🖨
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 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 March 29, 2025.
*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.
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📄Recipe Disclaimer: While The Ferguson Recipes strives to present reliable and delicious recipes, please note that most of the recipes on this site have not undergone rigorous testing or independent verification. For this reason, we strongly recommend that you always follow standard food safety guidelines when preparing any dish. 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. If you have any questions or concerns about a specific recipe, please feel free to contact us.
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