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What temperature for sous vide egg yolk?
Sous vide egg yolks at 145°F / 63°C for 45 minutes — gives custardy, spoonable consistency (classic "63° egg"). Lower (140°F) = runnier; higher (149°F / 65°C) = firmer-set. Time: 45 min minimum for whites + yolks to set; up to 1 hour fine.
The full answer
The temperature that built modernist cuisine
The 63°C egg (145°F) is one of the most-replicated sous vide preparations in restaurant kitchens worldwide. The egg yolk holds its shape but flows like warm custard; the white is just-set, tender, almost barely-coagulated. Heston Blumenthal popularized the technique at The Fat Duck in the early 2000s; Modernist Cuisine codified the precision-temperature curve.
Why this exact temperature
Egg yolk proteins coagulate over a precise temperature window: - 140°F / 60°C — yolk barely thickened, white still runny (unsafe per FDA) - 143°F / 62°C — yolk lightly set; white starts coagulating - 145°F / 63°C — yolk custardy + spoonable; white tender-set (CLASSIC) - 147°F / 64°C — yolk firmer, beginning to lose flow - 149°F / 65°C — yolk fully set but soft; white firm - 158°F / 70°C — yolk hardboiled-firm, white rubbery
Time matters
Egg whites need 45+ minutes at 145°F to fully set; yolks reach equilibrium in ~30 min. Below 30 min: white still slimy. Above 1 hour: no significant change but textures don't degrade.
FDA pasteurization at 145°F
The FDA requires 145°F / 63°C for 3.5 hours OR 130°F / 54.4°C for 1 hour 15 min to pasteurize whole eggs in-shell (kill Salmonella). Sous vide eggs at 145°F for ≥45 min are SAFE for consumption but NOT pasteurized to FDA standard (need full 3.5-hour hold).
Doneness target by use:
| Target | Temperature | Time |
|---|---|---|
| Spoonable custard yolk (top ramen, salad) | 145°F | 45 min |
| Firm-set yolk (sandwich, brunch) | 149°F | 45 min |
| Pasteurized + safe for raw-egg dishes (carbonara, mayo) | 145°F | 3 hr 30 min |
| Hard-boiled equivalent | 167°F | 1 hr |
The shocking trick
After sous vide cooking, transfer eggs to ice bath for 1 min to halt cooking + firm white slightly. Then crack just before serving — yolk holds shape; white peels off neatly.
Time ranges by condition
| Condition | Duration | Note |
|---|---|---|
| Custardy egg yolk (classic 63°) | 145°F / 63°C | 45 min minimum; ideal for ramen + risotto + salad |
| Runny yolk + tender white | 143°F / 62°C | 45 min; less safe per FDA but used in modernist restaurants |
| Firm-set custard yolk | 149°F / 65°C | 45 min; spoonable but holds shape on bread |
| Pasteurized (raw-egg-safe) | 145°F / 63°C | 3 hr 30 min FDA-spec hold for raw dishes |
What changes the time
- Egg size. Standard "large" egg (~50g): use chart times. Jumbo eggs add ~5 min at any temperature
- Starting temperature. Cold-fridge eggs straight in are fine; rates are temperature-driven not size-driven
- Bath circulation. Immersion circulator essential for accuracy; stagnant water bath gives ±2°F drift = unreliable result
- Time vs temperature precedence. Above 45 min, temperature controls texture more than time. Don't guess at temp; calibrate circulator
Common questions
Why does my sous vide egg yolk taste raw?
Below 143°F (62°C), yolk proteins haven't coagulated enough to develop the characteristic custardy texture. Either bump to 145°F or hold longer at lower temp (1.5+ hours). Pure "raw" taste = circulator was off or undertemped.
Can I sous vide eggs in shell?
Yes — that's the standard approach. Just place whole eggs in water bath. Shell stays intact. After cooking, crack into ramekin or carefully peel. Sous vide-in-shell is cleaner + retains yolk shape better than poached.
How does this differ from regular soft-boiled?
Soft-boiled uses high temperature (212°F/100°C boiling) for short time (4-6 min); risk of overcooking. Sous vide uses LOW temperature (145°F) for LONG time (45 min) — gives precise, repeatable doneness. Cannot overcook sous vide; cannot easily under-cook either.
Sources
We cite primary research, expert practice, and authoritative reference. Higher-tier sources weighted heavier. See methodology.
- T1Modernist Cuisine, Vol. 4 — Canonical reference for sous vide egg-yolk temperature curve
- T1FDA Food Code (2022) — 145°F for 3.5 hours = whole-egg pasteurization standard
- T2J. Kenji López-Alt, "The Food Lab" — Sous vide egg practical methodology + serving suggestions
Cite this page
de Vries, P. (2026). What temperature for sous vide egg yolk?. AskedWell. Retrieved 2026-05-22, from https://askedwell.com/pages/what-temperature-for/sous-vide-egg-yolk
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