Hard-Boiled Egg

Anova Culinary

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.


J. Kenji López-Alt

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 working his way up through the ranks of some of Boston's finest restaurants. With an education in science and engineering and as a former Senior Editor at Cook's Illustrated and America's Test Kitchen, Kenji is fascinated by the ways in which understanding the science of every day cooking can help improve even simple foods. He earned a James Beard award for his first book, The Food Lab: Better Home Cooking Through Science, which he released in September 2016. It is available for purchase from Amazon and Barnes & Noble.

Prep Time: 00:00

Recipe Time: 00:45

Temperature Options:

Yolks are completely firm yet moist; whites are opaque and firm yet tender
165F / 73.9C
Tender white and malleable yolk
150F / 65.6C
Firm white and yolk
155F / 68.3C
Yolk is firm and malleable; whites are opaque, firm yet tender and no longer watery
160F / 71.1C



  1. Preheat your water bath to your desired finished texture using the options in the Egg Guide.
  2. 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.

Finishing Steps

  1. Carefully lift eggs out of the water using a spoon and peel.