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Eggs (Sous Vide) — 167°F / 75°C for 13 minutes

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Sous Vide Temperature: 167°F / 75°C

Cook Time: 13 minutes

Overview

Eggs (Sous Vide): set water bath to 167°F (75°C) for 13 minutes. Perfect soft-boiled. 170°F for medium, 176°F for hard.

Key Details

  • Sous Vide Temperature: 167°F / 75°C
  • Cook Time: 13 minutes
  • Perfect soft-boiled. 170°F for medium, 176°F for hard.
  • Vacuum-seal or use water displacement method
  • Sear after for Maillard reaction crust

Why This Matters

  • Sous vide provides precise temperature control
  • Impossible to overcook at the target temperature
  • Edge-to-edge even doneness
  • Restaurant-quality results at home

How To

  1. 1Set immersion circulator to 167°F (75°C)
  2. 2Season and vacuum-seal the food
  3. 3Cook for 13 minutes
  4. 4Remove from bag and pat dry
  5. 5Sear in a screaming-hot cast iron pan for 30-60 seconds per side

Tags

cooking-tempssous-videeggs-sous-videprecision-cooking

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Frequently Asked Questions

167°F (75°C) for 13 minutes. Perfect soft-boiled. 170°F for medium, 176°F for hard.