Sous-Vide Eggs with Creamy Yolks

Name: Sous-Vide Eggs with Creamy Yolks
Prep time: 1 h 30 min
Cook time: 1 h 10 min
Total time: 2 h 40 min
Yield: 1 dish
Ingredients: Egg

Eggs provide complete protein and choline. At 68°C, the whites barely set while the yolks become thick and creamy after 40 minutes; a longer setting gives the whites a jelly-like texture. Serve promptly and use pasteurized eggs because the finished texture remains soft.

Ingredients

Servings:

Include ingredient	Ingredient	Qty, g
Include ingredient: Egg	Egg	Ingredient quantity for Egg in g

	Product release:	200
	Maintain proportions	Restore to default
		Portion size for nutrient recalculation
Add a dish to the menu

Cooking time, minutes

1 10 - 2 40
		30
	Cooking sous-vide	40
	Cooking sous-vide	1 30

Macronutrients in 100 g

Proteins	12.6
Digestible proteins	12.6
Fats	9.5
Omega-6 to Omega-3	1.5 : 1
Plaid	0
Net carbohydrates	0.7
Calories	143 kcal
Indexes
Glycemic index	0
Glycemic load	0
Insulin index, II	35
Disease inflammatory index, DII	-0.01
Antioxidant, ORAC	300
Protein digestibility, PDCAAS	1

Calories per dayGenderGrowth

Weight loss	Detention	Set
15%	11%	9%
972	1350	1620

BJU

Amino acids

Lipids

Macronutrient distribution

	Ideal: 5% Carbohydrates 20% Proteins 75% Fats Plaid
Recommendations (2)
Reduce the amount proteins Add more fats

RDA per 100 g

Vitamins

Nutrient	% of RDA
B7	67675716781
B4 (Choline)	4659561002513
B12	38383532301
B2	36433478161
B5	30302550151
B6	131392861
A	911102055
B1	8861551
E	7771511
B9	6641262
B8 (Inositol)	6661242
D	555511
K2	57711?2

Minerals

Nutrient	% of RDA
Phosphatidylcholine	369369264???
Selenium	565651102318
Phosphorus	282828402010
Coenzyme Q10	2323237071
Iron	2210618124
Iodine	16161127122
Zinc	1216122633
Chlorine	777972
Calcium	666665
Sodium	6661263

Lipids

Nutrient	% of RDA
Cholesterol	187187187746?373
Oleic acid (Omega-9)	90113103162?126
Arachidonic acid (AA, Omega-6)	4012080240?24
Palmitic acid (Saturated)	15151523?30

Amino acids

Nutrient	% of RDA
Tryptophan	598383206338
Lysine	4360601253015
Isoleucine	4360601253015
Methionine	4053531114027
Leucine	3650501063313
Tyrosine	2940291005017
Phenylalanine	294040835017
Threonine	29404083??
Alanine	285656140??
Selenocysteine	27272550158
Valin	27383881?13
Cysteine	172020532013
Histidine	14202042?10
Arginine	12121230103
Serin	1010717?3
Proline	10111025?7
Glycine	77720207

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Notes

Allowed on diets
Diet	Status
Keto
Paleo
Mediterranean
Anticandidal (ACD)
FODMAP
AIP
DASH
GAPS
Low Lectin Diet
Low Histamine Diet
Gluten-free Casein-free (GFCF)
Specific Carbohydrate Diet (SCD)
Ketogenic Therapeutic
Low Oxalate Diet
MIND
FMD

Inventory: Sous-vide

Goes well with: Meat dishes, Vegetables

2 kg 857 gram

Servings: 2 (1 serving ≈ 100 gram)

Digestion time: 3 hour

Complete protein: ✔

Leave four eggs (200 g edible portion) at room temperature for 30 minutes.

Submerge the eggs in water heated to 68°C. Sous-vide the eggs at 68°C for 40 minutes: the whites will be soft and barely set, while the thick yolks will be spreadable. For a firmer, jelly-like white, sous-vide the eggs at the same temperature for 90 minutes.

The whites and yolks remain soft in this dish. Use pasteurized eggs: the 68°C/40-minute setting is for texture and is not a validated home-pasteurization instruction.

Published: 11.10.2026

Author:

Roman Klymenko

15 years on low-carb nutrition

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