A sous-vide duck egg brunch!

This was a totally fuss-free brunch: freshly made sourdough (toasted), crispy pancetta and a slowly cooked duck egg, with a few fresh chives snipped over the top.

A nice walk while the eggs were gently cooking in their water bath, returning to a perfectly cooked egg epitomises relaxed bliss!

Sous-vide at home!

I used the Andrew James sous-vide machine I was fortunate to have received several months ago, and it rapidly became one of my must-haves in the kitchen: very simple to use, you can get on and do other things while the food slowly cooks. My earlier post on the joys of sous-vide is here, along with my recipe for pork tenderloin on creamed leeks and chorizo.

Sous-vide machines are now more affordable for the home user: easily comparable with a food mixer! I use mine so often for such a variety of elements to my bakes and for general dishes that I have literally scores of recipes I have created waiting to be posted, with many more ideas scribbled down on paper to be tested out! If I am ever fortunate to get a cook book publishing deal……..

Sous-vide temperature and time for eggs

Ok, it might seem odd to slowly cook an egg in this way when you can poach or soft-boil an egg in moments, but the flavour and texture you get when it is slowly cooked is something else.

I have experimented with many types of eggs several times to get precisely the texture I like: a just-set white (not resembling mucus!) and a very soft yolk that slowly oozes when you cut into it……

I found the duck eggs cooked perfectly when the machine is set to 62C (144F) for between 45 minutes and a little longer. Once the machine comes to temperature, carefully place the eggs in the water (you don’t need to vacuum-pack them):

  • at 45 minutes: the whites are just-set and you have a lovely runny yolk (as in the photos in this post)
  • at an hour: the whites are just a little firmer but still soft; the yolks are thicker but not fully set: more like very soft butter

I cook hen eggs at the same temperature, but for between 35 minutes and 50 minutes.

The gentle shelling of the eggs

Once the eggs have cooked, you then remove them eggs from the water bath and carefully shell them while still warm if serving immediately. If you are going to serve the eggs cold, let them cool fully in their shells before peeling off the shells.



  1. claire · · Reply

    Now I want a sous vide machine purely for eggs! 😁


    1. oh yes it is great for eggs and hugely worth it


  2. I love and understand your phrase “returning to a perfectly cooked egg epitomises relaxed bliss!”

    great postings


    1. thank you Caz 🙂


  3. I just love this so much. I adore duck eggs anyway but this just looks wonderful. Who knew your post on Twitter would end up with us all sitting down over brunch watching Bill and Ted though 😂😂😂


    1. yes Duck eggs are wonderful, aren’t they. Can never get enough Bill and Ted: any excuse!!!

      Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Sauce Box

Never get lost in the Sauce

Something Sweet Something Savoury

Family friendly recipes from a chaotic kitchen

Indian Curry Shack By Anugya

A Recipe Repertoire For Everyday Cooking


Good food, without fuss

Julie's Family Kitchen

A home for cooking and baking recipes

God's Little Acre Farm Blog

Sharing the little things in life, one blog at a time!

Food without fuss

Simple food, big on flavour!

The Recipe Hunter

Cook and Enjoy

My Baking Adventure

Going on an adventure or baking a new dessert - they both bring you joy and fill you with happiness

Splash of Happiness

Splashing happiness in your day

the chef mimi blog

So Much Food. So Little Time.

It's All Frosting...

Projects, recipes, and other things that make life fun!

Come dine with Teo

Because eating is a necessity, but savouring is a pleasure.

joannas sydney

An insider's guide to Sydney, Australia


food books (?) pretentious writing etc

biscuits and pieces

Food, lifestyle and everything in between

Journey of a Blogvelist

The Writing of Curtis Bausse

Stefan's Gourmet Blog

Cooking, food, wine


el blog de dulceidea

This is not a pie

Young baker from Brighton presents her recipes

Bakers and Best

Baking the Michigan Difference into every loaf.

Charlotte's Web of Bakes

The outcomes of an experimental (albeit amateur) baking enthusiast!


All about the passion for food

Cooking without Limits

Food Photography & Recipes

Eat The Roses

Highly Opinionated Thoughts About Food, The Universe and Everything

I Dream in Buttercream

Cloud9.1's Baking Blog

Le Céleste Pâtisserie

Professional Chef Recipes and knowledge source for patisserie, baking and pastry


baking adventures on both sides of 'the pond'

Knead to Dough

the go-to site for your foodie blog and biz resources

Love Grace and Cakes

Sitting here in a pile of flour and icing sugar, drinking wine

Wuthering Bites

Simple Gluten Free recipes for any time of day.

The Baking Hermit

Hobby baker who enjoys learning about the science and techniques behind making the perfect baked goods that taste and look good.

Blissfully Scrumptious

Blissfully scrumptious recipes for cakes and bakes


Baking from the heart...with a pinch of guilt-free indulgence!

Natascha's Palace

A blog about culinary adventures from a Canadian living in Spain


Cook. Bake. Eat.

lili's cakes

Pâtisserie Sans Frontières

Addicted to the Sweet Life

Two uni students exploring Melbourne's food destinations


share the loaves


good food with simple ingredients

food for fun

enjoying what's on my plate

Clandestine Cake Club

Bake, Eat, Talk about Cake

Every Nook & Cranny

...is simply filled with food

Preheat the Oven

with Chef Jae

%d bloggers like this: