If you dislike canned refried beans and don’t have much time, try these instead. They are delicious and simple!
| Prep Time: | 5 mins |
| Cook Time: | 40 mins |
| Total Time: | 45 mins |
| Servings: | 6 |
| Yield: | 6 eggs |
Ingredients
- 6 large eggs
Instructions
- 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.
- The fresher the eggs, the harder they are to peel, so I like to use eggs that are a few weeks old for best results.
Reviews
Followed recipe exactly, EXCEPT I added 5 min to the cook time. At 45 min I tested one and it was perfect! I am very fussy with hard boiled eggs. No gray green yolk. Tender white. I realize that a truly “perfect” hard boiled egg is supposed to have a softer center but that is not perfect to me. Tender, not hard or squishy
I followed the recipe but I had a lot of difficulty peeling the eggs. The eggs were not fresh either. I will stand by my favorite cooking method of pressure cooking( 6min under high pressure-6min counting up-6 min in an ice bath). I never have difficulty peeling using this method.
I too was cautious due to a previous comment, but decided to stick with the recipe verbatim. And I am glad I did. It worked beautifully. In fact, the eggs turned out to be virtually identical to the ones on the picture. Needless to say they tasted great too :^)
I read the reviews and, no pun intended, chickened out. I raised the temperature to 180 degrees and turned out great. Peeled rough but I didn’t have any older eggs so the membrane hasn’t had a chance to shrink. My fault
I followed the recipe precisely, even measured the water temp using a digital thermometer, water was precisely 170 degrees F. After forty minutes the eggs were no where CLOSE to looking like the picture. They didn’t not peel easily. the whites were not cooked and yoke was uncooked. I would call this recipe “Well Done” Sous Vide Soft-Boiled Eggs but not really “well done”. I won’t be using it again. I added 10 minutes to the cook time and checked another egg. Same result. I’ll follow the sous vide manufacturer recipe for 185 degrees F for 25 min.
Do not believe it when someone tell you 160 or 165. The yolks will just barely cook through, and the whites will still be sticky and soft. This temp, 170 for 40 mminutes is good. Check it, I sous vide eggs at 170 for 45 minutes. For extra large eggs go to 50 minutes.