Perfect soft-boiled egg sous vide

Imagine this: It’s sunday morning; nice relaxing music on the radio, a plate with a piece of buttered toast, crispy smoky bacon and a delicious soft-boiled egg, just until you open it and it is either completely fluid or hard-boiled. This is my recipe for the perfect soft-boiled egg sous vide.

Well, getting the perfect egg is not really that hard and you won’t have to vary the time depending on egg size or anything like that. One special of equipment is required though: a sous-vide water bath setup.

What do you need to make the perfect soft-boiled egg sous vide?

If you don’t have a sous video cooker yet, it is both cheap and easy to buy them these days. Note that the link is affiliated and will give me a portion of the money if you choose to buy it.

sous vide soft-boiled egg

While the egg white is made from ovotransferrin which sets at about 60°C/140°F, a larger part of the white is made from ovalbumin which does not set until 80°C/176°F. That means that no matter how long you leave the egg in the water bath. The egg white will only be about half way set.

So you need to boil the egg for 3 minutes. Not long enough for the heat to penetrate to the yolk, but long enough to set the white.

Science! Gotta love it, right?

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This is my recipe for the perfect soft-boiled egg sous vide. I hope you will try to make it. If you post it on Instagram please tag med as so I can see it. That would make me very happy.

Perfect soft-boiled eggs (sous vide)

Course: Breakfast
Cuisine: Any
Keyword: breakfast, eggs, soft-boiled egg
Prep: 1 minute
Cook: 50 minutes
Total: 51 minutes
Servings: 4 eggs
Calories: 396kcal
Author: Sune Trudslev
Nutrition Facts
Perfect soft-boiled eggs (sous vide)
Amount Per Serving
Calories 396
* Percent Daily Values are based on a 2000 calorie diet.
The easiest way to make the perfect soft-boiled egg. It never fails.
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  • 4 eggs Choose any size you want, it will work no matter what
  • kosher salt
  • water bath with ice cubes Or cold running water


  • Set your sous vide setup to 62°C/144°F.
  • Prepare an ice bath in a bowl
  • Fill a saucepan with just about enough water to cover the eggs and add a teaspoon of kosher salt
  • Turn on the high. When the water is at a rolling boil, turn down to low and add the eggs using a spider. Put a lid on and boil for 3 minutes
  • When the time is up put the eggs in the ice water for a minute. If you are not using an ice bath, pour out the water and leave the eggs underneath the cold tap for a minute
  • When the sous vide setup is up to heat, put the eggs in and prepare them for 45 minutes
  • After 45 minutes, remove the eggs from the water and wipe them in a clean towel and serve immediately
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  1. Terkel Reply

    So instead of doing eggs in 4-5 minutes it now takes 50 minutes ? Sorry see the point in that 🙂

    • trudslev Reply

      Consistent perfection. It will never go wrong using this method.

      Also, most of that time is unattended 🙂