Sous Vide Hard Boiled Eggs Recipes

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SOUS VIDE HARD-BOILED EGGS



Sous Vide Hard-Boiled Eggs image

If you don't like the dry yolks and rubbery whites in traditional hard-boiled eggs, try making them using your sous vide immersion cooker. The yolks come out super moist and tender and never discolored, which makes the added cook time well worth the wait! Use any number of eggs; the directions remain the same.

Provided by France C

Time 45m

Yield 6

Number Of Ingredients 1

6 large eggs

Steps:

  • Fill a large pot with water and place a sous vide immersion cooker into the water. Set temperature to 170 degrees F (77 degrees C) according to manufacturer's instructions. Once water is up to temp, slowly lower eggs into the water using a slotted spoon. Set timer for 40 minutes
  • Remove eggs from water once timer is up and place in a large bowl. Slowly shake bowl around to gently crack the eggs. Cover with ice water to cool. Peel carefully under running water.

Nutrition Facts : Calories 71.5 calories, Carbohydrate 0.4 g, Cholesterol 186 mg, Fat 5 g, Protein 6.3 g, SaturatedFat 1.5 g, Sodium 70 mg, Sugar 0.4 g

SOUS VIDE HARD BOILED EGGS RECIPE



Sous Vide Hard Boiled Eggs Recipe image

Provided by Jason Veselak

Categories     Main Course     Snack

Time 1h5m

Number Of Ingredients 2

4 large eggs, shell on
salt and pepper to taste

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!

SHERRY'S PERFECT SOUS VIDE EGGS



Sherry's Perfect Sous Vide Eggs image

Sous vide eggs with a just-solidified yolk and those elusive solid whites. Eggs are an excellent candidate for sous vide because you can get consistencies of yolk that are not possible otherwise. However, no matter what the pretty pictures in sous vide recipes show you, egg whites are a problem. They just don't get firmed up properly. This fixes that. The last time I fixed them for my girlfriend, she stopped me mid-sentence to say, 'These eggs are perfect!'

Provided by Ronald Hayden

Categories     Breakfast and Brunch     Eggs

Time 50m

Yield 6

Number Of Ingredients 1

6 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.

Nutrition Facts : Calories 62.9 calories, Carbohydrate 0.3 g, Cholesterol 163.7 mg, Fat 4.4 g, Protein 5.5 g, SaturatedFat 1.4 g, Sodium 61.6 mg, Sugar 0.3 g

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