Sous Vide “Hardboiled” Eggs

We're willing to bet almost everyone you know has a perfect method for hard boiling eggs — or so they say. Forget all that — and everything you've heard — and just make a big batch of them in the Anova Sous Vide Precision Cooker. No egg timer required.

Author

Emily Farris and Jeff Akin

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

Prep Time: 00:05

Recipe Time: 01:00

Temperature : 170F / 76.7C

Ingredients

• 8 large eggs, in shell

Directions

1. Set the Anova Sous Vide Precision Cooker to 170°F (76°C).
2. Using a slotted spoon, gently place the eggs in the water bath. Set the timer for 1 hour.

Finishing Steps

1. When the timer goes off, gently remove the eggs from the water bath using a slotted spoon. Transfer to an ice bath and chill for 15 minutes.
2. Serve immediately or refrigerate for up to four days.