Sous Vide Hard Boiled Eggs
Making sous vide hard boiled eggs ensures you have consistent results every time. Whites are perfectly set and yolks are deliciously creamy!
Servings 1 serving
Calories 63kcal
Equipment
Ingredients
- Eggs
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 and immediately place the eggs in an ice bath for at least 30 minutes, but up to 3 hours.
- Peel and serve!
Notes
- Use good quality eggs for the best results. Organic farm fresh eggs will give you the best, creamiest yolks.
- Let the eggs sit in the ice bath for 1-3 hours to help make them easier to peel.
- 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.
- 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).
Nutrition
Serving: 1egg | Calories: 63kcal | Carbohydrates: 0.3g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 62mg | Potassium: 61mg | Sugar: 0.2g | Vitamin A: 238IU | Calcium: 25mg | Iron: 1mg