Hard "Boiled" Eggs

113
113
85°C (185° F)
Temperature
Sous vide time
1 Person
Serves
Easy
Difficulty
Nomiku
Source

Introduction

Hard-boiled eggs might seem like a no-brainer, given that the name is basically the recipe. But then why are there so many eggsecrable eggsamples (sorry, we couldn’t resist) to be found? We know you’ve encountered tough, rubbery whites, dry, chalky yolks with unappetizing grey-green exteriors. No, thank you. The truth is, if you’re actually cooking your eggs at boiling temperature, the window for achieving perfection (i.e. firm, tender whites and fully set yolks that are creamy and lemon-yellow) is small, and one or two minutes can make the difference. At a lower temperature like we use here, there’s a lot more leeway, and even if you forget your eggs for ten minutes, they’ll have just started to overcook. So without further ado, here’s our method for hard cooked eggs that are as easy as can be.

Ingredients

  • 1 or more large eggs (any number), at fridge temp
  • Flakey sea salt, such as Maldon or fleur de sel, to serve

Comments

Chef In Shorts
What is the benefit of doing this vs. traditional boiling for 10m?
over 3 years ago
MW
Margaret Wadsworth Ippolito
The benefit is more control. You’re less likely to get the green ring around the yolk from over cooking. Also less likely to crack during the cooking process.
over 1 year ago
MW
Margaret Wadsworth Ippolito
Note: The nomiku has a rough time with temperatures over 180F. This recipe is severely lacking in instructions.
over 1 year ago

Introduction

Hard-boiled eggs might seem like a no-brainer, given that the name is basically the recipe. But then why are there so many eggsecrable eggsamples (sorry, we couldn’t resist) to be found? We know you’ve encountered tough, rubbery whites, dry, chalky yolks with unappetizing grey-green exteriors. No, thank you. The truth is, if you’re actually cooking your eggs at boiling temperature, the window for achieving perfection (i.e. firm, tender whites and fully set yolks that are creamy and lemon-yellow) is small, and one or two minutes can make the difference. At a lower temperature like we use here, there’s a lot more leeway, and even if you forget your eggs for ten minutes, they’ll have just started to overcook. So without further ado, here’s our method for hard cooked eggs that are as easy as can be.

Directions

  1. Preheat your water bath to 85ºC (185ºF)
  2. Once the bath has reached the target temperature, lower your egg[s] into the water and cook for 25 minutes.
  3. When the egg[s] are almost done, make an ice water bath.
  4. Once the 25 minutes are up, transfer the egg[s] to the ice water bath and cool for at least 5 minutes before peeling.
  5. Slice in half and sprinkle with flakey salt to serve, or use in your favorite deviled egg or egg salad recipe.

Comments

Chef In Shorts
What is the benefit of doing this vs. traditional boiling for 10m?
over 3 years ago
MW
Margaret Wadsworth Ippolito
The benefit is more control. You’re less likely to get the green ring around the yolk from over cooking. Also less likely to crack during the cooking process.
over 1 year ago
MW
Margaret Wadsworth Ippolito
Note: The nomiku has a rough time with temperatures over 180F. This recipe is severely lacking in instructions.
over 1 year ago