I tested out the best way to cook eggs sous vide so that you don’t have to! After trying several different times and temperatures, I landed on 195 degrees for 20 minutes when it comes to sous vide hard boiled eggs. These eggs are easy to peel with a perfectly hard boiled yolk.
I also tested times and temperatures for sous vide poached eggs and sous vide soft boiled eggs, not to mention I even have a recipe for sous vide egg bites. No matter how you want to sous vide your eggs, I’ve got you covered!
Time and Temperature
When creating this recipe, I wanted to test 3 different times and temperatures to see what produced the best result.
- 165 degrees F for 1 hour
- 170 degrees F for 1 hour
- 195 degrees F for 20 minutes
I used Large Grade A eggs that came right out of the refrigerator.
All time and temp experiments did produce a hard boiled egg, but the 1 hour eggs were much more difficult to peel than the 20 minute egg. The 20 minute egg was one of the easiest eggs I’ve ever peeled. Between that and the short cook time, 195 degrees F for 20 minutes was the clear winner!
How to Sous Vide Eggs
Sous viding eggs is incredibly simple. You’ll start by preheating a water bath with an immersion circulator to 195 degrees F. This is hot for sous vide cooking – make sure to protect your countertop by placing a trivet underneath the bath!
Once the bath reaches temperature, just carefully drop the eggs in right into the water and let cook for 20 minutes.
Once the eggs are done in the water bath, use a slotted spoon to transfer the eggs from the water bath to an ice bath and let it sit for 5 minutes.
That’s it! Your eggs are ready peel and be eaten as is, in an egg salad, mashed up on toast, however you please.
This method is perfect for batch cooking and meal prepping. Sous vide a bunch of eggs at the beginning of the week for quick breakfasts and snacks all week long!
Do you prefer a soft boiled egg? Don’t worry, I’ve got a method for sous vide soft boiled eggs, too!
Common Questions
After testing several different options, I determined that the best time and temperature for sous vide hard boiled eggs is 195 degrees F for 20 minutes.
Don’t worry about bringing these eggs to room temp before sous viding – you can pull them straight from the fridge and drop them into the sous vide bath!
The ice bath after cooking is essential to making sure these eggs are as easy to peel as possible. In my experience, this time and temp resulted in eggs that were incredibly easy to peel.
You can also vieew this recipe as a step-by-step web story here.
Get the Recipe:
20 Minute Sous Vide Hard Boiled Eggs
Ingredients
- Large Grade A Eggs
Equipment
Instructions
- Preheat water bath using immersion circulator to 195 degrees F. This is hot for sous vide cooking, so make sure to protect your countertop. You can use a stockpot for your water bath.
- Add your desired number of eggs to the preheated water bath and cook for 20 minutes.
- While the eggs cook, prepare an ice bath. Fill a bowl 1/3 full with ice and top of with cold water until it's half full.
- When the eggs are done cooking in the water bath, transfer them from the water bath to the ice bath using a slotted spoon.
- Let sit in the ice bath for 5 minutes before peeling and serving or refrigerating.
First sous vide I have tried–and the best hard boiled eggs I’ve ever had in my 73 years of consuming calories!
I think I’m hooked on sous vide!
This makes me SO happy to hear!!! Sous vide is the best!