How to Sous Vide Perfect Hard Boiled Eggs
Sous vide hard-boiled eggs use precise temperature control to deliver perfectly set yolks and tender whites every single time.
Equipment
- My old hard-anodized 4 quart sauce pot
- Oven safe plastic slotted spoon
- Large stainless steel bowl for ice water
- Cambro 4.75 gallon polycarbonate food storage container for sous viding in
- Anova Sous Vide Precision Cooker
Instructions
Preheat the Water Bath
- Set your sous vide machine to 167°F (75°C). Let it fully come to temperature before adding eggs.
Starting at the right temperature prevents uneven cooking.
Add the Eggs
- Gently lower eggs directly into the water. No bag needed.
Cook the Eggs
- Cook for 13–15 minutes, depending on how firm you want the yolk.
Ice Bath Immediately
- Transfer eggs to an ice bath for at least 5 minutes.
This stops cooking and improves peeling.
Peel & Serve
- Tap, roll, and peel under running water if needed. Serve immediately or store.
Start peeling from the wider end where the air pocket sits.