If you've not done it before, the sous vide method of making eggs may take some practice. The real thing you should note here is precise timing and temperature is required to get the egg to come out the way you want it to be. Here's an Egg Calculator that uses food science to help you get it all right.

The ChefSteps calculator was developed by Douglas Baldwin. He's a mathematician and the author of Sous Vide for the Home Cook.


Just select the texture you want from your egg white and the texture for your egg yolk to get the perfect temperature and timing recommendations. Check it out here.