Rating: 3.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

If you don't like the dry yolks and rubbery whites in traditional hard-boiled eggs, try making them using your sous vide immersion cooker. The yolks come out super moist and tender and never discolored, which makes the added cook time well worth the wait! Use any number of eggs; the directions remain the same.

Gallery

Recipe Summary

cook:
40 mins
total:
45 mins
prep:
5 mins
Servings:
6
Yield:
6 eggs
Advertisement

Ingredients

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

Directions

Instructions Checklist
  • 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

    Advertisement
  • 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.

Cook's Note:

The fresher the eggs, the harder they are to peel, so I like to use eggs that are a few weeks old for best results.

Nutrition Facts

72 calories; protein 6.3g; carbohydrates 0.4g; fat 5g; cholesterol 186mg; sodium 70mg. Full Nutrition
Advertisement