Sous vide eggs with a just-solidified yolk and those elusive solid whites. Eggs are an excellent candidate for sous vide because you can get consistencies of yolk that are not possible otherwise. However, no matter what the pretty pictures in sous vide recipes show you, egg whites are a problem. They just don't get firmed up properly. This fixes that. The last time I fixed them for my girlfriend, she stopped me mid-sentence to say, 'These eggs are perfect!'

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Recipe Summary

prep:
5 mins
cook:
45 mins
total:
50 mins
Servings:
6
Yield:
6 eggs
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Prepare a heat-proof container of water with a sous vide cooker. Set temperature to 150 degrees F (66 degrees C).

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  • Fill a bowl with enough ice water to cover eggs.

  • Fill a saucepan with water and bring to a boil. Add eggs to the boiling water and cook until whites are set, exactly 5 minutes. Move the eggs to the ice bath for at least 1 minute to stop the cooking.

  • Place eggs into the sous vide water bath; set timer for 40 minutes. Serve immediately or refrigerate and reheat for a few minutes in the sous vide or a bowl of hot water.

Cook's Notes:

The water temperature defines the exact texture of yolk you'll get, so if you prefer more runny or more hard-boiled than Sherry does, adjust the temperature as needed.

You can place the eggs in a strainer and dip the strainer in the water (both when boiling and in the sous vide) to help keep the eggs from floating around and cracking.

Nutrition Facts

63 calories; protein 5.5g; carbohydrates 0.3g; fat 4.4g; cholesterol 163.7mg; sodium 61.6mg. Full Nutrition
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Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/22/2019
Perfect! Read More

Most helpful critical review

Rating: 3 stars
11/23/2018
This worked but the eggs were "done" on the outside but not on the inside. So when they peeled the "done" layer came off and I had a mini poached egg in the middle. I get a much more consistent result doing them for 3 min in the instant pot for the eggs as shown in the picture above and 4 min for a slightly more done (not quite runny but not dry and flaky) yolk. Read More
(1)
8 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 3 stars
11/22/2018
This worked but the eggs were "done" on the outside but not on the inside. So when they peeled the "done" layer came off and I had a mini poached egg in the middle. I get a much more consistent result doing them for 3 min in the instant pot for the eggs as shown in the picture above and 4 min for a slightly more done (not quite runny but not dry and flaky) yolk. Read More
(1)
Rating: 5 stars
09/20/2020
These were the BEST hard boiled eggs we've ever eaten......sure there is a little more work involved but totally worth it! Read More
Rating: 5 stars
11/19/2018
This recipe taught me educated me on how you get my "boiled eggs" to come out the way I'd really like. Thank you! Read More
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Rating: 5 stars
10/07/2019
Perfect recipe! When I put my 6 eggs into the initial boiling water the temp dropped enough that it took the water a minute or two to return to a boil. I was not sure what to do about the time, so I split the difference between when I put the eggs in and when it started to boil again. Read More
Rating: 5 stars
12/22/2019
Perfect! Read More
Rating: 1 stars
09/19/2019
u DO THE RE RE Read More
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Rating: 3 stars
06/18/2019
lot of trouble to me but works Read More
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