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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.
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.
Notes
These eggs do not need to be room temperature before cooking, they can come straight from the fridge.
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