Sous Vide Hard Boiled Eggs

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Have you ever tried cooking hardboiled eggs, only to have them turn out chalky and gray every time? With these sous vide hard boiled eggs, you never have to worry about that again!

And that's truth. You get the same creamy, bright yellow (or orange) yolk every time, no fail.

This recipe took some trial and error for sure. It was tricky getting just the right time and temperature where the whites and yolks were both cooked perfectly.

We finally settled on the 165°F for an hour which gave us perfectly done whites, and creamy, fully cooked yolks. So whenever we have a water bath out (which is a LOT of time time), we throw some eggs in to hard boil!

**This recipe has also been featured in my sous vide cookbook "The Sous Vide Cookbook: A Beginner's Guide to Gourmet Cooking Made Easy"

Jump to:

• Why This Recipe Works
• Step By Step Instructions
• Expert Tips
• Serving Options
• Frequently Asked Questions
• Storage and Reheating Options
• Recipe
• 💬 Comments

Why This Recipe Works

• The results are always consistent because we are using the same time and temperature every time.
• Yolks are always perfectly cooked and creamy - NEVER chalky or gray!
• You can make a lot at a time, which is perfect for meal planning.
• Hard boiled eggs are so versatile - scroll down for some great ideas for using them!
• Eggs are a great healthy snack, and typically convenient!
• They cook right in the shells, so you don't need additional bags or containers.

Check out the complete guide to sous vide eggs to learn even more!

More Sous Vide Eggs

• Sous vide poached eggs
• Sous vide egg yolks
• Sous vide soft boiled eggs
• Sous vide scrambled eggs
• Sous vide egg bites
• Sous Vide Breakfast

Step By Step Instructions

Heat a sous vide water bath to 165°F (74°C) degrees.

Gently place eggs in the water bath, using a large slotted spoon (to prevent them dropping to the bottom and cracking)

Let them cook for one hour.

Remove immediately with a slotted spoon (careful the water will be hot) and place the eggs in an ice bath for at least 30 minutes, but up to 3 hours.

Peel and serve!

Expert Tips

1. Use good quality eggs for the best results. Organic farm fresh eggs will give you the best, creamiest yolks.
2. Let the eggs sit in the ice bath for 1-3 hours to help make them easier to peel.
3. Make sure to have a large slotted spoon to remove your eggs from the water bath (the water will be hot). We like this large strainer spoon as it makes it really easy to put them in and remove them.
4. Be sure to pull the eggs out of the bath once the timer goes off for an hour as they will continue to cook (eggs are not like meat when you sous vide - you must remove them at the right time).

Serving Options

One of my favorite ways to use hard boiled eggs is just plain with hot sauce (or try this green salsa) on top. That said, there are plenty of ways to use them if you prefer not to just power down a bunch of plain hardboiled eggs!

• Use them to make these ramen eggs - or just use them plain in ramen if you're in a rush
  • They go good in this duck ramen, spicy miso ramen, spicy chicken ramen, or vegetarian ramen.
• Slice them and use them in salads - they are super good in this spinach strawberry salad.
• Use them to make egg salad or potato salad.
• They can be amazing deviled eggs!
• Use them when making this spicy, flavor packed egg curry.
• Chopped up and used in this breakfast fried rice (so good!).
• Used when making this mee rebus or this rabokki (both served with hard boiled eggs).

Frequently Asked Questions

Storage and Reheating Options

Store these hard boiled eggs in the fridge for up to 5 days in a covered container.

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