J. Kenji López-Alt is the Managing Culinary Director of Serious Eats, author of the James Beard Award-nominated column The Food Lab, and a columnist for Cooking Light. He lives in San Francisco. A New York native, Kenji cut his cooking chops the old-fashioned way by wo ...
If hard-boiled is how you like your eggs, then a 165°F / 74ºC sous vide egg should do you well. This is the ideal temperature for an egg salad that has distinct chunks of tender, non-rubbery egg.
Ingredients for 1
Preheat your water bath to your desired finished texture using the options in the Egg Guide.
Once the water has finished preheating, place eggs in their shells straight into the pot of heated water (no bags or vacuum seals necessary). Turn the water pump toward the pot to keep the eggs from hitting the side of the pot.
Carefully lift eggs out of the water using a spoon and peel.