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!
I’m so glad you found this recipe!
I can’t wait to be a part of your sous vide cooking today, and hopefully more to come!
I’ve been passionate about sous vide for almost a decade now. I take a different approach from other sous vide experts. While I love the science of sous vide, I want it to be an approachable cooking technique for everyone, and I don’t want you to sweat the details.
If you’re new to sous vide, make sure to read through this blog post or consider joining Sous Vide School.
I also have two sous vide cookbooks I think you’ll love: Everyday Sous Vide and Sous Vide Meal Prep.
Got questions?
Leave a comment and I’ll get right back to you!
How I Determined 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!
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!
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!
Simply amazing. Seriously – I was truly impressed! I cracked the eggs on the countertop, then rolled them under my palm to crack the rest of the shell. Peeled them under cold water very easily. Perfect texture for the yolks. I’m telling everyone now! Thanks!!
I’m so glad!!! I remember the first time I made them being shocked how easily they peeled. My favorite part!
I have attempted to make boiled eggs using numerous methods, times, temps, etc. with limited success. I now have found the method to make incredible boiled eggs with perfect yokes, whites, and ready to make deviled eggs. Thank You Chelsea! Awesome, and my dogs also love them!
This makes me so happy, Gene!!!
I have tried numerous methods to make boiled eggs i.e. pressure cook, boil, air fryer, but this is the most consistent recipe that I’ve come across, and the yolks are perfect every time, and they peel well almost always. Unfortunately, I had to use another person’s recipe to make deviled eggs or just winged it myself. This recipe is all I use now!!
I tried your sous vide hard boiled egg recipe and it is absolutely perfect and amazing just wanted to let you know that this is the first and only time I ever had amazing results.
195 degrees for 20 minutes, followed by ice bath is the only way to “hard-boil” eggs, if you want perfectly done and velvety yolk.
Again, I make these eggs following your recipe and they cook perfectly. Not sure where you get the time to perfect this recipe, but thank you for your expertise, time and efforts. The boiled eggs are the best I’ve made!!
Easiest hard boiled eggs I’ve ever made with no guess work! Thanks, next I’ll try the soft boiled.
I’ve made several batches of these hard boiled eggs, and the majority are cooked completely, ready-to-make deviled eggs. One issue I have experienced is placing a whole dozen of eggs that are not necessarily right out of the fridge, but still cold, into the water bath which drops the water temp by 2-4 degrees, delays the immersion circulator time to start cooking, and increases the actual cook time from 20 minutes to about 23-25 minutes, which affects the final product. The yokes are still perfect but peeling is questionable.
I reduced the amount of eggs to about 7-8 instead of 12 and the recipe is perfect. I also increased the beginning temp to 197 degrees to compensate for the temperature impact of cold eggs, then adjusted the temp to 195 as per the recipe and the eggs were perfect. The recipe is pretty much 100% but be advised to monitor the immersion temperature with larger quantities of eggs. Thank You Chelsea for your efforts and the recipe. This is a no-brainer!