Sous Vide Hard Boiled Eggs Recipes

SOUS VIDE HARD BOILED EGGS

Steps:

• Attach your sous vide to the side of a large pot, add your eggs, and then fill it with hot water from the faucet until you reach the minimum water mark line.
• I like to cover the top of the pot with foil with a small opening left near the sous vide machine so that it helps keep the heat trapped inside.
• Set the temperature to 165 degrees F for eggs that turn out with a yolk that is fully cooked but still moist. Or set the temperature to 170 degrees F for a fully hard boiled egg.
• Once the sous vide reaches the desired temperature, set the timer for 1 hour.
• After cooking for 1 hour remove the eggs and transfer them into ice water to cool.

SOUS VIDE HARD-BOILED EGGS

Steps:

• Fill a large pot with water and place a sous vide immersion cooker into the water. Set temperature to 170 degrees F (77 degrees C) according to manufacturer's instructions. Once water is up to temp, slowly lower eggs into the water using a slotted spoon. Set timer for 40 minutes
• Remove eggs from water once timer is up and place in a large bowl. Slowly shake bowl around to gently crack the eggs. Cover with ice water to cool. Peel carefully under running water.

HOW TO SOUS VIDE PERFECT HARD BOILED EGGS

Steps:

• Get all your equipment ready to go. Attach your sous vide precision cooker to a large container filled with hot water from the sink. You can use cold water but it will take a lot longer to heat up. Better to use hot water from the tap.I found the water heats up faster if I cover the container with aluminum foil being careful to leave the corner away from the circulator open to let the steam out. I have also used a dish towel.
• It's going to take time depending on the temperature of your tap water to get up to 165°F so plan accordingly. I would suggest you wait until the water temperature reaches around 150°F before you bring a large pot (large enough to hold 9 eggs) of water to boil.
• When the water comes to a boil, carefully add the eggs to the pot using a slotted spoon or Chinese spider. Boil for 3 minutes.
• While the eggs are cooking, fill a large bowl with ice water. As soon as the 3 minutes are up, carefully transfer the eggs from the pot to the ice bath using a slotted spoon. Once they are cooled off, about 1 minute, remove and reserve until the sous vide water reaches temperature.
• When you add the eggs to the 165°F water, it is naturally going to go down a few degrees. Don't worry, it doesn't take long to get back to 165°F. Set your timer for 60 minutes and go off and find something else to do.
• As you get close to 60 minutes of cooking, fill the ice water bowl back up with cold tap water and have at the ready. When 60 minutes are up, carefully transfer the eggs from the sous vide container to the cold water bath.
• Let the eggs cool for a couple of minutes and then transfer them to a storage container and store in the refrigerator until you need them. I used an empty egg carton that I market up saying Hard Boiled Eggs.

SOUS VIDE HARD BOILED EGGS RECIPE

Steps:

• Set sous vide machine to 75C/167F. Once temperature is reached, gently place eggs in the bath for 1 hour.
• Remove eggs from sous vide bath with tongs. Immediately place eggs into a bowl of ice water for 5 minutes.
• Once chilled, gently crack and peel each egg. Season with salt and pepper (if necessary), or store in a container in the fridge. Enjoy!