Here’s a fantastic substitute if you become tired of your morning dish of oatmeal. Produce plenty of extras, freeze them, and toast them as needed. Delicious when served with butter, maple syrup, and sliced banana!
| Prep Time: | 5 mins |
| Cook Time: | 45 mins |
| Total Time: | 50 mins |
| Servings: | 6 |
| Yield: | 6 eggs |
Ingredients
- 6 eggs
Instructions
- 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; set aside.
- Fill a saucepan with water and bring to a boil. Add eggs to boiling water and cook until whites are set, exactly 5 minutes. Transfer eggs to the ice bath to stop the cooking process, at least 1 minute.
- Place eggs into the sous vide water bath; set a timer for 40 minutes.
- Serve immediately or refrigerate and reheat for a few minutes in the sous vide or a bowl of hot water.
- The water temperature defines the exact texture of yolk you’ll get, so if you prefer more runny or hard-boiled than Sherry, adjust the temperature as needed.
- You can place the eggs in a strainer and dip the strainer in the water (both when boiling and in the sous vide) to help keep the eggs from floating around and cracking.
Reviews
These were the BEST hard boiled eggs we’ve ever eaten……sure there is a little more work involved but totally worth it!
Perfect!
Perfect recipe! When I put my 6 eggs into the initial boiling water the temp dropped enough that it took the water a minute or two to return to a boil. I was not sure what to do about the time, so I split the difference between when I put the eggs in and when it started to boil again.
lot of trouble to me but works
This worked but the eggs were “done” on the outside but not on the inside. So when they peeled the “done” layer came off and I had a mini poached egg in the middle. I get a much more consistent result doing them for 3 min in the instant pot for the eggs as shown in the picture above and 4 min for a slightly more done (not quite runny but not dry and flaky) yolk.
This recipe taught me, educated me, on how you get my “boiled eggs” to come out the way I’d really like. Thank you!