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sous vide poached egg cut open over English muffin
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4.89 from 9 votes

Sous Vide Poached Eggs (with easy Hollandaise)

Oh perfect poached egg. No swirling in vinegar water. No standing over the stove worrying about over cooking. And no wispy whites floating in the water. Sous vide poached eggs are simply little miracles, every time. Top them with an easy sous vide hollandaise - yum!
Prep Time2 mins
Cook Time13 mins
heat water/chill time15 mins
Total Time30 mins
Course: Breakfast, brunch, garnish
Cuisine: American, Vegetarian
Servings (change as needed): 4 egg servings
Author: Cheryl

Ingredients

  • 5 large fresh eggs (or 4 if you are not making hollandaise) no cracks

sous vide hollandaise sauce (optional), Note 2

  • use 1 (of the 5) cooked sous vide eggs
  • 1 teaspoon -2 lemon juice
  • 4 tablespoons (68g) butter, melted and warm ½ stick
  • pinch cayenne pepper (optional)
  • pinch salt (if you used unsalted butter)

Garnish (optional)

  • chopped fresh chives or dill, pepper, everything bagel seasoning, flaky sea salt

Instructions

  • HEAT SOUS VIDE WATER BATH: to 167F/75C, If you're only making a few eggs, you can use a smaller pot. Note 1 for slower cooked sous vide eggs that can be kept warm for up to 2 hours.
  • SOUS VIDE EGGS: Lower eggs gently one at a time with a spoon into the water bath to avoid cracking. Immediately set separate timer for 13 minutes (plus or minus 30-60 seconds).
  • COOL EGGS: When cooking is finished, transfer eggs to bowl of ice water for 30-60 seconds to cool down enough to handle and to tighten up whites.
  • REMOVE 'POACHED' EGGS FROM SHELLS: Have shallow bowl ready. To crack egg, tap one side of egg firmly on counter (not the side of a bowl). With two thumbs, separate shell over bowl, letting egg slip out. Repeat with remaining eggs, leaving one egg for hollandaise sauce (if making).
  • MAKE HOLLANDAISE (optional): Crack the one remaining egg into a measuring cup (large enough to fit an immersion blender) or a blender. Add 1-2 teaspoons lemon juice and pinch of cayenne pepper if desired. Blend with immersion blender (or blender) for 10 seconds. Slowly add warm melted butter in a stream while continuing to blend for another 10-20 seconds or until smooth and frothy. Taste and adjust with more lemon, cayenne, salt (if you used unsalted butter).
  • PLATE AND SERVE: Transfer the eggs using a soup or slotted spoon to your buttered toast or a serving bowl. Drizzle with hollandaise and garnish as desired.

Notes

  1. Alternate timing and temperatures.
    • For slower cooked sous vide poached eggs, use 145F/63C for 45-60 minutes. The timing is more forgiving, and once the eggs are cooked, you can lower the temperature of the water bath to 140F/60C and keep the eggs warm for up to 2 hours. The whites, however, will be less tight/looser. You can let the watery white part fall away when you lift the egg with a spoon to its destination e.g. toast.
    • If you are making more than 4 eggs at a time, you may need to add an extra 30-60 seconds to your chosen time and temp. Or if your eggs are very large, you made need to add up to 2 minutes extra
  2. Hollandaise: the recipe above makes enough for at least 4 eggs (or more, depending on how much sauce you like). You can double the recipe, but you will need to sous vide an extra egg. 
  3. Make ahead
    • To make the eggs up to 5 days in advance, cool the eggs in their shells in an ice bath for 5 minutes, then place them in the fridge in an airtight container.
    • To reheat an egg:
      1. Option 1: Microwave a cup of water for 1 minute, add the egg to the hot water and let it sit there for 12-15 minutes while you make coffee, toast, etc.
      2. Option 2: Simmer water in a small sauce pan on the stove. Add the egg for 60 seconds.
      3. Option 3: Heat sous vide water bath to 140F/60C. Lower egg into water and warm for 15 minutes, up to 60 minutes.
    • Hollandaise can be made up to 2 days ahead. To reheat, microwave at 50% power for 1 minute, whisk, then add 15 second intervals if not heated through in the one minute, whisking in between. Do NOT overheat as it will turn to eggy custard. Alternatively, heat on low on the stove or in double boiler, very gently, stirring regularly.
Nutrition values are estimates and include the hollandaise. You may not use all the hollandaise which will lower the fat and calorie count. A plain poached egg is 78 calories and 4.8g fat.
 
Calories: 179kcal | Carbohydrates: 1g | Protein: 7g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 235mg | Sodium: 178mg | Potassium: 81mg | Fiber: 1g | Sugar: 1g | Vitamin A: 647IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg