Sous Vide Hard-Boiled Eggs

Then you haven't tried sous vide eggs — the tastiest, most perfectly cooked, not-at-all-rotten-smelling hard-boiled eggs.

Think all hard-boiled eggs are created equal?

Why Sous Vide?

Cooking your eggs in a water bath guarantees a perfect, consistent texture. It also requires less effort and results in easy-to-peel shells. Did you know whites and yolks set at different temperatures? We can control for this with sous vide.

Ingredients & Equipment

— EGGS — SOUS VIDE MACHINE — SLOTTED SPOON — BOWL FOR ICE BATH

1. Set your sous vide to 182°F.

INSTRUCTIONS

2. Add eggs to water bath and cook for 10 mins.

3. After 10 mins, adjust the temp to 158°F and cook for an additional 30 mins.

4. Remove the eggs and chill them in an ice bath for 10-15 mins.

5. Serve the eggs warm or store them in the refrigerator in an airtight container for up to 5 days.

FIND MORE SOUS VIDE EGG TIPS AND RECIPES AT TOP SOUS VIDE!