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hard medium and soft cooked sous vide eggs in small white bowls

Hard-Boiled Eggs Sous Vide Style

Sous vide hard-boiled eggs will create a more tender egg than any other method available. At the right temperature setting, you can have both tender eggs and an eggshell that slides off with ease.
5 from 3 votes
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Prep Time: 5 minutes
Cook Time: 14 minutes
Total Time: 19 minutes
Calories: 72kcal
Author: Dahn Boquist

Ingredients

  • Eggs as many as you want

Instructions

  • Fill a pot with water and place the sous vide in the water. Set the sous vide to heat up to 195°F. 
  • When the water reaches 195°F, place the eggs in the hot water and set your timer for 14 minutes. 
  • After 14 minutes scoop the eggs out and place them in an ice water bath to stop the cooking. 
  • Allow them to sit in the ice water until they are completely cooled down. 
  • To peel the eggs crack all around the shell then peel them under running water or in a bowl of cold water. The shell will slide off easier if it is wet. 

For Medium Eggs

  • Set the temperature to 160°F.
  • Place the eggs in the hot water and set the timer for 25 minutes.
  • Remove the eggs to an ice bath to stop the cooking.

For Soft Eggs

  • Set the sous vide temperature to 155°F. 
  • Place the eggs in the hot water and set your timer for 20 minutes. 
  • Remove the eggs to an ice bath to stop the cooking.

Notes

  • The whites in the soft and medium cooked eggs will be very loose and runny but the yolks will be perfect.
  • Make sure you wait until the water has completely heated up before you place your eggs in the water.

Nutrition

Serving: 1 | Calories: 72kcal | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Cholesterol: 186mg | Sodium: 71mg