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Four brown eggs in a bowl.

Sous Vide Hard Boiled Eggs

This two-step process will yield a tender egg white with some spring and suppleness to it. Neither squishy nor rubbery. The yolk sets lively, but with a crumbly texture. Not chalky.
5 from 5 votes
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Prep Time 5 minutes
Cook Time 40 minutes
Ice Bath Time 10 minutes
Total Time 55 minutes
Course Breakfast, lunch, Side Dish
Servings 4 (your choice)
Calories 78 kcal

Equipment

  • 1 Sous Vide Cooker
  • 1 Sous Vide Container a pot will do just fine
  • 1 Slotted spoon
  • 1 Bowl for ice bath

Ingredients
  

  • Any number of eggs

Instructions
 

  • Fill container with water and set sous vide machine to 182°F (83.3°C).
    Lipavi container and Anova cooker set to 185.
  • Once water is to temp, add the eggs to the water bath and set your timer for 10 minutes.
    Four eggs submerged in a sous vide container full of water with a sous vide attached to the container.
  • After 10 minutes, adjust the sous vide machine to 158°F (70°C) and timer to 30 minutes. Add cold tap water until the water temperature lowers to 158°F (70°C). When 30 minutes is almost up, make an ice bath. 
  • At 30 minutes, remove and chill the eggs in the ice bath for 10-15 minutes to prevent further cooking.
    4 eggs submerged in an ice bath
  • Serve them warm or store them in the refrigerator in an airtight container for up to 5 days. 

Notes

Be sure to check the eggs for any cracks before cooking.
Use hot tap water when filling your container to cut down the preheat time. 
Store hard boiled eggs in refrigerator in their shell.
Reheat eggs at 132.8°F (56°C) for about 10-15 minutes.
Experimenting with different yolk consistencies can be fun and yield delicious results. 
Keyword Easy, Eggs, Keto, Sous Vide Eggs