Sous Vide Hard Boiled Eggs

If you’ve ever wanted to have one amazing cooking gadget that is truly worth having, it’s the sous vide. You can make everything from sous vide hard boiled eggs to the most perfect prime rib.

I just started cooking with a sous vide this year and before getting one I honestly had no idea what it even was.

So in case you’re unfamiliar as well, here is what it’s all about.

What is a Sous Vide

Sous vide cooking is the process of cooking vacuum sealed food or food in an airtight container in a water bath of temperature controlled water.

The sous vide itself is a machine that keeps the water at a constant temperature, never fluctuating from high to low. And it circulates the water as well so there are never any hot or cool spots throughout your pot of water.

Cooking this way is a slower process but it’s amazing because your food will never cook past your desired temperature.

So if you’ve ever wanted that perfect medium-rare steak that is perfectly pink from edge to edge, this is the way to do it!

How to Make Sous Vide Hard Boiled Eggs

First, attach your sous vide to the side of a large pot, add your eggs, and then fill it with hot water from the faucet until you reach the minimum water mark line.

The reason you want to use hot water from the faucet is because it will take the sous vide too long to heat up cold water. So starting with hot water speeds up the process.

Second, set the temperature to 165 degrees F if you want your eggs to be fully cooked but with a yolk that is still cooked all the way through but still moist like this:

Or set the temperature at 170 degrees F to have a fully hard boiled egg like this:

Third, once your sous vide reaches the desired temperature, set the timer for 1 hour.

I also like to cover the top of the pot with foil with a small opening left near the sous vide machine so that it helps keep the heat trapped inside. When the foil isn’t on, much of the heat escapes and the sous vide has to constantly work to keep the water at temperature.

Then, after cooking the eggs for 1 hour, remove the eggs with a slotted spoon and transfer to an ice bath to cool.

Why Use This Method

You’re probably wondering why you would ever cook eggs for an hour when you can do it in just about 15 minutes with a regular method.

But if you have a bunch of eggs to cook at once then this would be a great method.

It also works out great if you are already planning on cooking another meal in the sous vide because you can cook the eggs simultaneously as long as the temperatures need to be the same.

Or once you take the eggs out you can change the temperature and add in the next thing to cook.

Another Great Way to Make Hard Boiled Eggs

Of all the ways I’ve made hard boiled eggs, the following method is my favorite.

1.) Add your eggs into a pot of cold water.

2.) Bring the water to a boil and boil for 2 minutes.

3.) Remove from the heat and put a lid on your pot and let the eggs sit for 15 minutes.

4.) Transfer the eggs into ice water to cool and then store in the refrigerator.

This method has consistently made the best hard boiled eggs that are never overdone. Plus they have also been easy to peel.

I’m not sure if there is really a “trick” to easy peeling eggs but this method of cooking has seemed to work out pretty great every time.

You should also check out this article: The Food Lab’s Guide to Slow-Cooked, Sous Vide-Style Eggs.

It explains how to cook eggs at 8 different temperatures to end up with the perfect cooked egg.

Whether it be a runny sunny side up style egg, poached egg, soft boiled egg, or hard boiled egg, this article will show you how to do it.

How to Use Hard Boiled Eggs

I love to just eat them plain with salt but if you’re looking for new ways to use them up here are a few of my favorite ways below:

• Deviled eggs
• Egg salad
• Chopped up and added to salads
• Make Ahead Muffin Melts (this is a Pioneer Woman recipe and they are soo delicious!)

Recommended Products for Sous Vide Cooking

We have the Anova Culinary Sous Vide Precision Cooker Nano and I love it.

It’s pretty small which is great because nobody has space for another large kitchen gadget. This one can easily fit in a drawer or slipped into a cabinet.

The next thing you will need is a vacuum sealer. You won’t need one for sous vide eggs but you will need one for most other recipes.

We have this Food Saver Vacuum Seal Machine and it’s been great!

Food Saver is a well known, high quality brand and it’s very easy to find the refill rolls and bags no matter where you shop which is one of my favorite things about it.

It’s also nice to have a large stock pot like this one if you’re going to be making something big like a pot roast, prime rib, or multiple tri-tips.

But you can also use a smaller 3-4 qt. stock pot as long as the water will fill past the minimum line on the sous vide.

If you have any questions about cooking with a sous vide feel free to ask in the comments below!

I absolutely love it and it is completely worth it, especially for cooking meat. I can promise you’ll never have a more perfect piece of meat!

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