20 Minute Sous Vide Hard Boiled Eggs

Looking for the perfect hard boiled egg with a consistently creamy yolk and an easy-to-peel shell? Try this foolproof recipe for sous vide hard boiled eggs. With just a few simple steps, you'll achieve the perfect texture and flavor, without the fuss and frustration of traditional stovetop cooking. Perfect for a quick snack, meal prep, or to add to salads and sandwiches.


– Large Grade A Eggs

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.