As with traditional methods, the temperature used in sous vide egg recipes depends on what type of egg you want.
In general 135ºF is "raw" but pasteurized and 158ºF is very hard boiled. Most people feel the temperature for the perfect sous vide egg recipe is 148ºF and an equivalent of a poached egg is 142ºF but feel free to experiment in that range to see what you prefer. Sometimes people will take a sous vide egg and place it directly into boiling water for 2 to 5 minutes to help solidify the white without cooking the yolk further.
Following sous vide egg recipes is also very simple. Just preheat your water bath to the desired temperature, from 135ºF for "raw" to 158ºF for very hard boiled.
Once you determine your temperature of preference you place the egg, still in its shell, into the water bath for about 45-60 minutes, or up to 2 hours. Once the time has passed you take the sous vide egg out and serve it as you would a normal soft or hard boiled egg.
One of my wife's favorite breakfast meals is eggs. She loves all the classic egg dishes but sometimes I like to mix it up some and make "poached" sous vide eggs. They have a softness that is hard to obtain through normal poaching. Plus it's always fun to surprise her with a new egg dish.
Here's one poached sous vide egg recipe that has bacon, tomato, and basil on it.
Scrambled eggs sous vide are one of the more interesting dishes to cook. The resulting texture is much more like a custard than the sometimes rubbery scrambled eggs we're used to here in America.
Sous Vide Egg Forum Topics
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