Sous Vide Hard-Boiled Eggs

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.

Print Recipe

Prep Time 5

Cook Time 40

Total Time 45

Servings 6 people

Equipment

1 Sous Vide Immersion Circulator Essential for precise temperature control.
1 Large Stockpot or Water Bath Container To hold the water and immersion circulator.
1 Slotted Spoon For safely adding and removing eggs from hot water.
1 Large Mixing Bowl For preparing the ice bath to cool the eggs.

Ingredients

Main

6 large eggs

Instructions

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.

Notes

The sous vide method is exceptional for achieving perfectly cooked 'hard-boiled' eggs with consistently tender whites and creamy, non-chalky yolks, devoid of the unsightly green ring. The precise temperature control at 170°F (77°C) ensures proteins set without overcoagulation, yielding a superior texture. For optimal peeling, always transfer eggs immediately to an ice bath; the rapid chill helps detach the membrane from the albumen. Peeling under cold running water further aids this process, minimizing breakage. These eggs are ideal for salads, sandwiches, or deviled eggs, offering a significant improvement over traditionally boiled counterparts in both texture and appearance. This technique eliminates guesswork and delivers reliable results every time.