How To Sous Vide Perfect Hard Boiled Eggs Recipes

HOW TO SOUS VIDE PERFECT HARD BOILED EGGS

Steps:

• Get all your equipment ready to go. Attach your sous vide precision cooker to a large container filled with hot water from the sink. You can use cold water but it will take a lot longer to heat up. Better to use hot water from the tap.I found the water heats up faster if I cover the container with aluminum foil being careful to leave the corner away from the circulator open to let the steam out. I have also used a dish towel.
• It's going to take time depending on the temperature of your tap water to get up to 165°F so plan accordingly. I would suggest you wait until the water temperature reaches around 150°F before you bring a large pot (large enough to hold 9 eggs) of water to boil.
• When the water comes to a boil, carefully add the eggs to the pot using a slotted spoon or Chinese spider. Boil for 3 minutes.
• While the eggs are cooking, fill a large bowl with ice water. As soon as the 3 minutes are up, carefully transfer the eggs from the pot to the ice bath using a slotted spoon. Once they are cooled off, about 1 minute, remove and reserve until the sous vide water reaches temperature.
• When you add the eggs to the 165°F water, it is naturally going to go down a few degrees. Don't worry, it doesn't take long to get back to 165°F. Set your timer for 60 minutes and go off and find something else to do.
• As you get close to 60 minutes of cooking, fill the ice water bowl back up with cold tap water and have at the ready. When 60 minutes are up, carefully transfer the eggs from the sous vide container to the cold water bath.
• Let the eggs cool for a couple of minutes and then transfer them to a storage container and store in the refrigerator until you need them. I used an empty egg carton that I market up saying Hard Boiled Eggs.

SOUS VIDE HARD BOILED EGGS RECIPE

Steps:

• Set sous vide machine to 75C/167F. Once temperature is reached, gently place eggs in the bath for 1 hour.
• Remove eggs from sous vide bath with tongs. Immediately place eggs into a bowl of ice water for 5 minutes.
• Once chilled, gently crack and peel each egg. Season with salt and pepper (if necessary), or store in a container in the fridge. Enjoy!

PRESSURE-COOKER HARD-BOILED EGGS

Steps:

• Place trivet insert and 1 cup water in a 6-qt. electric pressure cooker. Set eggs on trivet. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Let pressure release naturally for 5 minutes; quick-release any remaining pressure. Rinse eggs in cold water and place in ice water until completely cooled. Drain and refrigerate. Remove shells; if desired, cut eggs before serving.,

SHERRY'S PERFECT SOUS VIDE EGGS

Steps:

• Prepare a heat-proof container of water with a sous vide cooker. Set temperature to 150 degrees F (66 degrees C).
• Fill a bowl with enough ice water to cover eggs.
• Fill a saucepan with water and bring to a boil. Add eggs to the boiling water and cook until whites are set, exactly 5 minutes. Move the eggs to the ice bath for at least 1 minute to stop the cooking.
• Place eggs into the sous vide water bath; set timer for 40 minutes. Serve immediately or refrigerate and reheat for a few minutes in the sous vide or a bowl of hot water.