Hard-Boiled Eggs Sous Vide Style

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

5 from 3 votes

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.

Prep Time5

Cook Time14

Total Time19

Course: Breakfast

Cuisine: American

Keyword: easy peel hard-boiled eggs, hard-boiled eggs, hard-boiled eggs sous vide, how to peel hard boiled eggs

Servings: eggs

Author: Dahn Boquist

Ingredients

large 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