Sous Vide Egg Recipe (Part-1)

Eggs are the perfect way to start cooking with sous vide. There’s a reason why people go ga-ga over them! The results are fun, easy and impressive. You don’t even need a bag to cook them in – they come in their own protective shells! 

Just gently plop them in the water bath with a spoon and cook at the target temperature for a set amount of time. Once done, serve them on a plate straight from the shell.

sous vide egg recipe

Eggs are very temperature-sensitive. Its texture can change drastically within the 60ºC – 65ºC (140ºF – 149ºF) range. Egg white starts coagulating at 60ºC (140ºF) and completely sets around 80ºC (176ºF); whereas egg yolk starts coagulating at 65ºC (149ºF) and sets at 70ºC (158ºF). 

With that knowledge, you can construct your perfect egg by choosing the consistency of yolk and white that you like – check out the Egg Temperature Chart in the next page. The 63ºC (145.4ºF) egg is a popular favorite for poached egg substitute, because you’ll get custardy yolk that is so good and creamy that you’ll want to mop it up with anything on your plate! So Now we read the sous vide recipe part -01.


Sous Vide Egg Recipe: EGG WITH Caviar & ASPARAGUS

The humble egg is an extremely versatile ingredient. This simple recipe is ridiculously easy, looks great and the sous-vide cooked egg will make it out of this world!

Egg with caviar & asparagus
Cooking Time: 1.30 hours
Serve: 04 people
Cooking Equipment


Easy Way Cooked EGG With Caviar

  • 4 free range eggs
  • 175g (6 oz) asparagus spears, trimmed and washed
  • Salt and black pepper
  • 5g (1 tsp) black caviar
1 hour 15 minutes before
  • Set Codlo to preheat water bath to 63.5°C (146°F) with 1 hour cooking time.
  • When the target temperature is reached, use a spoon to wash the egg water gently for cooking.
5 minutes before
  • Warm the plates in preparation for plating.
  • Blanch the asparagus for 2-3 minutes, depending on thickness. Shock them in ice cold water, drain and divide equally among serving plates.
To plate
  • Carefully crack the egg on top of the asparagus's bed. Season with salt and black pepper, to taste.
  • Finally, add 2.5g (1/2 teaspoon) of caviar on top of the egg and serve immediately.


Sous Vide Egg Recipe: EGGS Benedict & EGGS ROYALE

Remember the absolute delight and excitement when I first discovered sous-vide – I had eggs for breakfast 2 weeks in a row! You have absolute control over how you’d like your eggs to be, just by varying the temperature. Oh, and the astounded expressions you get when a ready-poached egg is cracked right from its shell onto a toast – priceless.

With sous-vide eggs, the perfect Sunday brunch couldn’t be easier. I’ve also added an easy Hollandaise recipe inspired by Harold McGee, using just a saucepan, whisk and 5 minutes of your time.

Cooking Time: 1.15 hours
Serve: 01 people
Cooking Equipment


Easy Way Cooked EGGS Benedict & ROYALE

Eggs & Muffin
  • 2 free range eggs
  • 1 English muffin
Hollandaise Sauce
  • 1 large egg yolk
  • 8ml (1/2 tbsp) warm water
  • 60g (2 oz) cold unsalted butter
  • 8ml (1/2 tbsp) lemon juice
  • Salt and black pepper
  • 2 slices of Parma ham
  • 35g (1.2oz) of smoked salmon
To Finish
  • Sprinkle of paprika
  • Freshly ground black pepper
1 hour before
  • Set Codlo to preheat water bath to 64°C (147°F) with 1 hour cooking time.
  • When the target temperature is reached, use a spoon to wash the egg water gently for cooking.
5 minutes before
  • Cut the English muffin in half and lightly toast into the oven.
To make Hollandaise sauce
  • place the egg yolk, water and butter in a saucepan over low heat, stir gently with a whisk.
  • After the butter has melted, raise the dough to medium-low and whisk vigorously until it thick.
  • Remove from heat once sauce thickens.
  • Stir in lemon juice.
  • Season with salt and black pepper to taste.
To plate
  • Place toasted halves of the muffin on a plate, topped with Parma ham and smoked salmon respectively.
  • Carefully crack each egg on top of the ham and salmon. Drizzle a spoonful of Hollandaise sauce on top of each egg, along with some black pepper and paprika. Serve immediately.

***TIP: You can also use white wine vinegar instead of lemon juice.


Sous Vide Egg Recipe: SPAGHETTI ALLA Carbonara

We have a friend who is extremely proud of his version of Carbonara. Every time I’m having dinner at his place, I know he’ll be breaking out the pancetta and cream.

However Italians seldom use cream in their variations. For my recipe I go to the original – using egg yolks. The perfectly formed egg yolk crown is this dish of resistance and the volcanic explosion of yolk magma is just fun to watch. It is little things like this that makes me savor life (and food) a little more.

Cooking Time: 2.20 hours
Serve: 01 people
Cooking Equipment


Easy Way Cooked SPAGHETTI ALLA Carbonara

Egg Topping
  • 2 free range eggs
Spaghetti & Sauce
  • 2 free range eggs
  • 180g (6 oz) spaghetti
  • Salt & black pepper
  • 30g (1 oz) pecorino cheese, finely grated
  • 30g (1 oz) Parmesan, finely gratedr
To Finish
  • 50g (1.7 oz) Parma ham
  • Dried thyme
2 hours 15 minutes before
  • Set Codlo to preheat water bath to 61.5°C (143°F) with 1 hour cooking time.
  • When the target temperature is reached, use a spoon to wash the egg water gently for cooking.
1 hour before
  • Repeat the same steps above with the other 2 eggs at 63°C (145°F). Set aside.
15 minutes before
  • Bring a large pot of salted water to boil. Cook the spaghetti according to package instructions until al dente.
  • Whisk the two 61.5°C (143°F) eggs in a bowl and season with salt and pepper. Add in most of the pecorino cheese and Parmesan. Finally, add the cooked spaghetti to the mixture and toss to coat evenly.
  • Warm the plates in preparation for plating.
  • Crack and place a 63°C (145°F) egg in a ladle and roll it under running water to gently shave off the egg white, leaving the yolk. Repeat for the other egg and set aside.
To plate
  • Use a long-pronged fork to twist the pasta into a nest in the center of a warm plate.
  • Carefully place an egg yolk on top of the pasta nest with some parma ham strands on the side.
  • Finish with a sprinkle of thyme and some remaining cheese.

***TIP: With 63°C (145°F) eggs, you’ll get thicker, viscous yolks that bursts and slowly glides down the tower of spaghetti when pierced with a fork. Eggasmic!

If you like to this post please comment and contact for new recipe. This recipe totaly egg recipe. Any people easily cooked this recipe with sous vide cooker. If you have’t any sous vide cooker, you can see the best sous vide machine review here for buying perfect sous vide for you.  Please wait for this 2nd part post…

Pamela Smith