Sous Vide Eggs: Temperatures, Times, and the 63-Degree Egg
By Dana Cole | Reviewed by Chef Daniel Pryce
Published · Last reviewed · 4 min read
Key takeaways
- The classic soft 'onsen' egg cooks at 63 to 64°C (145 to 147°F), where the white just sets and the yolk stays fluid and custardy.
- Time matters less for eggs than temperature: about 45 to 60 minutes brings a shell egg up to temperature and sets the texture.
- Doneness shifts with a degree or two: lower for a barely-set white, higher for a jammy or firm yolk.
- Cook eggs in the shell for poached-style results, or crack them into a small jar for custards, scrambles, and bases.
Sous vide eggs are cooked in their shell or in a jar in a precisely temperature-controlled water bath, with the classic soft egg held at 63 to 64°C (145 to 147°F) for a just-set white and a thick, custardy yolk. No other cooking method gives me this much control over an egg. The first time I cracked one open and the white slid free around a yolk that held its shape like loose honey, I stopped poaching eggs the old way entirely.
Temperature: the dial that sets everything
The soft “63-degree” egg cooks at 63 to 64°C (145 to 147°F), the temperature where the white just sets while the yolk stays fully fluid. Egg whites begin to firm up around 63°C (145°F) and yolks hold out a few degrees longer, so this narrow band sits exactly in the gap between them1. That is the whole trick: you are not cooking the egg to one doneness, you are cooking the white and the yolk to two different ones at once.
Because temperature sets the result, a degree or two changes the egg completely. I treat 63 to 64°C (145 to 147°F) as my default and adjust from there for the texture I want.
Doneness variations: a degree at a time
Move the temperature, not the timer, to change a sous vide egg’s doneness. The same egg behaves very differently across a small range:
- Around 62 to 63°C (144 to 145°F): a barely-set, loose white and a completely fluid yolk; delicate to handle, lovely spooned over rice or toast.
- 63 to 64°C (145 to 147°F): the classic onsen egg, a silky just-set white and a thick, pourable yolk.
- Around 65 to 67°C (149 to 153°F): a jammy yolk that holds its shape, with a firmer white.
Confirm the exact figure for the texture you want against a reputable chart, as I do with Douglas Baldwin’s egg tables, since brands and references vary by a degree2. Our times and temperatures hub collects the numbers for every food in one place.
Time: why eggs are forgiving
Plan on about 45 to 60 minutes for a shell egg from the fridge. With most foods, time sets tenderness and pasteurisation; with eggs, time mainly brings the egg up to the water temperature and sets the proteins. Once the egg has equalised, holding it longer changes the texture only slowly, which is why a batch left for an hour comes out as consistent as a single egg.
I have held eggs a little past the hour without much change, but very long holds gradually firm the white, so I pull mine around 60 minutes. The bigger lesson, that temperature sets doneness and time sets the rest, is the foundation of the whole method in our beginner’s guide.
Shell versus jar: two methods, two results
Cook eggs in the shell for poached-style results, or crack them into a small jar for scrambles and custards. Each suits a different dish.
- In the shell: lower whole eggs straight into the bath. This is the route to onsen-style eggs you crack open at the table. Lower them gently to avoid cracking, and use a slotted spoon to lift the soft set out.
- In a jar: crack eggs into a small canning jar with the lid resting on loosely, so no pressure builds, then submerge it. Whisk first for an even scramble at around 75 to 80°C (167 to 176°F), or leave whole for a soft custard. The jar keeps everything contained and makes cleanup trivial.
Whichever method you use, do not bother searing eggs; that step is for crust on steak and other proteins, not for a delicate yolk.
Handling and serving
A soft sous vide egg is fragile, so handle it gently and serve it promptly. For a shell egg, tap it open over a small bowl and let the loose white drain away before sliding the set portion onto your plate; the very loosest white tends to run off, leaving the silky core. A short plunge in cool water for a few seconds makes a barely-set egg easier to peel or crack cleanly. Eat soft eggs soon after cooking rather than holding them warm for a long stretch.
Food safety for eggs
Soft eggs at 63 to 64°C (145 to 147°F) are only lightly set, so treat safety as time and temperature together, not temperature alone. A gentle hold pasteurises eggs over time, but the result is intentionally soft rather than fully cooked. The danger zone runs from 40 to 140°F (4 to 60°C), so do not let cooked eggs sit warm for long3. People who are pregnant, very young, elderly, or immunocompromised should cook eggs to standard safe internal temperatures rather than relying on a fluid yolk; USDA guidance for shell eggs is the reference to follow4. Our food-safety guide covers the principles in full.
This article is general information and one cook’s experience, reviewed by a professional chef. Always follow current food-safety guidance for your situation, especially when serving higher-risk eaters.
Frequently asked questions
What temperature do you cook sous vide eggs at?
The classic soft sous vide egg, often called a 63-degree or onsen egg, cooks at 63 to 64°C (145 to 147°F). At that temperature the white only just sets to a loose, silky texture while the yolk stays fully fluid and custardy. Shift up or down by a degree or two to change the result: lower keeps the white looser, higher firms the yolk toward jammy and then solid.
How long do sous vide eggs take?
About 45 to 60 minutes for a shell egg straight from the fridge. With eggs, time mainly brings the egg up to temperature and lets the proteins set; once it has equalised, extra time changes the texture only slowly. That makes eggs forgiving on timing, which is why a batch held for an hour comes out consistent. Very long holds will gradually firm the white, so I pull mine around the hour mark.
Why is the yolk fluid but the white set in a sous vide egg?
Egg whites and yolks set at different temperatures. White proteins begin to firm up around 63°C (145°F), while yolk proteins stay fluid until a few degrees higher. Cooking at 63 to 64°C (145 to 147°F) sits in the gap: it is hot enough to set the white but not hot enough to solidify the yolk, so you get a just-set white around a thick, pourable yolk.
Can you cook sous vide eggs in a jar?
Yes. Crack eggs into a small canning jar (loosely lidded so it does not seal under pressure) and lower it into the water bath. The jar method suits scrambled-style eggs, custard bases, and any preparation where you do not want the shell. Whisk for an even scramble, or leave whole for a soft set. Shell cooking is better for poached-style eggs you crack open to serve.
Are sous vide eggs safe to eat?
Eggs cooked at 63 to 64°C (145 to 147°F) are gently pasteurised over time, but this is a soft, lightly-set result rather than a fully firm egg. Safety depends on time and temperature together. People who are pregnant, very young, elderly, or immunocompromised should cook eggs to standard safe internal temperatures rather than relying on a soft yolk. See our food-safety guide and follow USDA and FDA guidance for eggs.
What is the difference between a 63-degree egg and a poached egg?
A poached egg cooks fast in near-boiling water, so the white firms quickly and the yolk runs once you cut it. A 63-degree sous vide egg cooks slowly at a fixed low temperature, giving a delicate, barely-set white and a thick, custardy yolk that coats rather than runs. The sous vide version is more uniform and repeatable, but it is softer and needs careful handling out of the shell.
References
- Sous Vide 101: Slow-Poached Eggs, Serious Eats. ↩
- A Practical Guide to Sous Vide Cooking, Douglas Baldwin. ↩
- Safe Minimum Internal Temperature Chart, USDA Food Safety and Inspection Service. ↩
- Shell Eggs from Farm to Table, USDA Food Safety and Inspection Service. ↩
Written by Dana Cole. Reviewed by Chef Daniel Pryce.
Our guides are written from personal experience and reviewed by a professional chef for accuracy. Read our editorial policy.