Sous Vide Hard Boiled Eggs
Hard boiled eggs are a quick, easy, and nutritious food that can be enjoyed as a snack or used as an ingredient in other dishes. While the traditional stovetop boiling method works, using a sous vide immersion circulator results in exceptionally consistent and fool-proof hard boiled eggs every time.
Sous vide, which means "under vacuum" in French, is a precise temperature controlled cooking method. Food sealed in plastic is slowly cooked in a water bath held at a specific temperature. This even, low temperature cooking minimizes overcooking and yields extremely tender and moist food.
Eggs are the perfect food to cook sous vide. The precise temperature control prevents overcooking and that unappealing gray-green ring that forms around the yolk of traditionally hard boiled eggs. Sous vide eggs have uniformly firm yet tender whites and perfectly fudgy, creamy yolk textures.
Read on to learn all about how to sous vide hard boiled eggs for flawless results. We'll cover cooking times and temperatures, peeling methods, serving ideas, and commonly asked questions about sous vide eggs.
Benefits of Sous Vide Hard Boiled Eggs
Cooking eggs sous vide offers several advantages over traditional stovetop hard boiling methods:
- Precise temperature control prevents overcooking
- No gray-green rings around the yolks
- Uniformly firm yet tender whites
- Creamy, fudgy yolk texture
- Easy to peel shells
- Consistent results every time
- Makes large batches of eggs quickly
The low and slow cooking method essentially pasteurizes the eggs, killing any potential bacteria on the shell or inside the eggs. Sous vide hard boiled eggs are safe for pregnant women, the elderly, infants, and others who need to avoid raw egg risks.
Choosing Eggs for Sous Vide
You can use white, brown, organic, free-range, or regular grocery store eggs with great results. However, farm fresh eggs from pasture-raised hens will have brighter, more orange yolks from higher omega-3 and nutrient content.
Older eggs will sous vide just fine. In fact, they may peel more easily than very fresh eggs since the membranes detach more as the eggs age.
Cold eggs straight from the refrigerator are preferred, as they will come up to temperature more gently during cooking.
Sous Vide Egg Cooking Times & Temperatures
To sous vide hard boil eggs, the cooking time and temperature combinations are:
- 64oC (147F) for 1 to 2 hours
- 68oC (154F) for 45 minutes to 1 hour
- 75oC (167F) for 15 to 45 minutes
In general, a lower temperature for a longer time gives the most tender, fudgy yolk while still having a firm white. Higher temperatures make the yolk firm up more.
For jammy, soft-cooked style eggs, use temperatures between 61-64oC (142-147F) for 30 to 60 minutes.
Pasteurized eggs safe to use raw can be achieved at 57oC (135oF) for 1.5 to 2.5 hours.
Recommended Sous Vide Egg Times
For perfectly fudgy hard boiled eggs, we recommend:
- 64oC (147F) for 1 hour
This yields a firm yet tender white, and a lush, silky smooth yolk that is neither too firm nor too soft. Use these times and temperatures as a starting point and adjust to your preferences as needed.
How to Sous Vide Hard Boiled Eggs Step-By-Step
Hard boiling eggs sous vide takes just a few simple steps:
1. Prepare Eggs
Take eggs straight from the refrigerator and crack them individually into small jars, ramekins, or silicone molds. This prevents the whites from spreading out too much.
2. Seal and Cook
Secure the lids on the containers, allowing a small air gap for expansion. Lower into the preheated water bath and cook for the desired time, such as 1 hour at 64oC (147F).
3. Cool and Peel
When done cooking, transfer the eggs immediately to an ice bath. Once fully cooled, peel the shells off under running water. Pat dry.
4. Use or Store
Enjoy the peeled eggs right away or store in the refrigerator for up to one week. The eggs can also be vacuum sealed and refrigerated for 2-3 weeks.
Tips for Peeling Sous Vide Eggs
The membranes surrounding sous vide eggs detach easily from the whites, making them much simpler to peel than traditionally boiled eggs. Here are some peeling tips:
- Cool eggs thoroughly in an ice bath before peeling
- Gently crackle the shell all over by rolling on a hard surface
- Start peeling under running water to wash away shell fragments
- Peel off small pieces of the shell instead of large chunks
- For very easy peeling, add a teaspoon of baking soda to the sous vide water
Serving & Uses for Sous Vide Hard Boiled Eggs
The uses for sous vide eggs are endless! Enjoy them in any way you would regular hard boiled eggs, such as:
- Snacks
- Salads like egg or potato salad
- Sliced on avocado toast
- Added to ramen or pho noodle soup
- Deviled egg filling
- Chopped over fried rice or bibimbap
- Curries, stir fries, and other dishes
The sous vide eggs taste fantastic all on their own. But for extra flavor, season or marinate the peeled eggs before using in recipes. Some tasty options include:
- Furikake or sesame seeds
- Smoked paprika or other spices
- Soy sauce
- Sriracha or gochujang sauce
- Orange zest and black pepper
Make-Ahead Sous Vide Hard Boiled Eggs
One of the great benefits of sous vide cooking is that foods hold up well for later use. Cook a big batch of eggs in advance and keep refrigerated for up to one week.
For longer storage, the peeled eggs can be frozen for 2-3 months. Thaw overnight in the refrigerator before using.
Vacuum sealed sous vide eggs stay fresh in the fridge for up to 3 weeks. Seal the peeled eggs in a plastic pouch and refrigerate until ready to eat.
Common Sous Vide Egg Questions
Here are answers to some frequently asked questions about cooking eggs with sous vide:
Are sous vide eggs safe to eat?
Yes, when cooked correctly, sous vide eggs are safe to eat. The pasteurization effect of the water bath kills any potential salmonella bacteria.
Can you cook regular eggs sous vide?
Absolutely! There's no need for special sous vide eggs. Use regular white or brown grocery store eggs.
Do you need special containers?
Small mason jars, silicone molds, or ramekins all work well. Any heat-safe vessel with a lid will do.
Do the eggs need to be submerged?
As long as the water circulates around the vessel, it doesn't need to fully cover the top.
Can you season the eggs in the bag?
Yes, add any dry spices or aromatics to the egg before sealing the bag.
Key Takeaways on Sous Vide Eggs
- Cook at 64oC (147F) for 1 hour for tender yet firm eggs.
- Lower temperatures give creamier yolks.
- Higher temperatures make the yolks firmer.
- Peel after chilling in an ice bath.
- Eggs keep refrigerated for up to 1 week.
- Vacuum seal for longer storage.
- Season the peeled eggs before serving.
With an immersion circulator, achieving flawless hard boiled eggs is easy and consistent every time. Dial in your ideal texture with precise temperatures. Sous vide truly is the best method for heavenly hard boiled eggs!
Disclaimer: This article is for informational purposes only and does not constitute medical advice. Always consult with a healthcare professional before starting any new treatment regimen.
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