Sous Vide Eggs Temperature Guide
Eggs are the cheapest way to practice sous vide — and the results beat any stovetop method. At 145°F you get a jammy, custardy yolk; at 165°F a firm, fully-set egg. Because the bath holds temperature exactly, you can make a dozen identical soft-boiled eggs for brunch and hold them until serving. Here are the temps that work.
Our top pick
Anova Nano 2.0 sous vide cooker
Compact and perfect for a small egg bath — the most popular entry circulator for weekend brunch cooks.
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Quick comparison
| Pick | Why we like it | |
|---|---|---|
| Anova Nano 2.0 sous vide cooker | Compact and perfect for a small egg bath — the most popular entry circulator for weekend brunch cooks. | View → |
| Inkbird ISV-200W sous vide | Quiet and accurate with a free app — set a notification and hold the eggs until you're ready to serve. | View → |
Anova Nano 2.0 sous vide cooker
Editor’s PickCompact and perfect for a small egg bath — the most popular entry circulator for weekend brunch cooks.
- + Compact for small baths
- + Huge recipe library
- + Proven brand
- − 800W heats slowly on big batches
- − Some app features paywalled
Free shipping on eligible items
Quiet and accurate with a free app — set a notification and hold the eggs until you're ready to serve.
- + Free app with alerts
- + Accurate temperature
- + Quiet motor
- − Plastic build
Free shipping on eligible items
Buying advice
Eggs are about temperature, not time: 145°F for 45-60 minutes gives a jammy, custardy yolk with set whites; 155°F for 45-60 minutes gives a softer-yolked, fully-set egg; 165°F gives a firm, hard-cooked texture. You can cook eggs directly in the shell (no bag needed) as long as the bath stays under about 170°F — above that, whites turn rubbery. Cook in batches and hold them in the bath for up to an hour before serving; they stay perfect. For other foods, use our time and temperature reference. For peeled eggs, a light ice bath first makes peeling dramatically easier.
FAQ
Do I need to bag eggs for sous vide?
No — eggs can cook in their shells directly in the bath below about 170°F. Peeled or cracked eggs need a bag.
What temperature gives a jammy egg?
145°F for 45-60 minutes gives a jammy, custardy yolk with set whites. Lower temps give runnier yolks.
Can I hold eggs in the bath before serving?
Yes — eggs hold at temperature for up to an hour without changing texture, which makes brunch service easy.
Why are my sous vide eggs rubbery?
The bath was too hot (above 170°F) or cooked too long. Stick to 145-165°F and 45-60 minutes.
Ready to cook perfectly?
Our top pick for this guide — check today’s price and clip any on-page coupon on Amazon:
Anova Nano 2.0 sous vide cooker
Compact and perfect for a small egg bath — the most popular entry circulator for weekend brunch cooks.
As an Amazon Associate we earn from qualifying purchases.
Want exact temps and times? Use our free sous vide calculators.