Sous Vide “Hardboiled” Eggs
(1800)
Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.
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.
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Precision® Cookers
Sous vide made easier than ever.
Ingredients for 4
8 large eggs, in shell
Directions
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Step 1
Set the Anova Sous Vide Precision Cooker to 170°F (76°C).
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Step 2
Using a slotted spoon, gently place the eggs in the water bath. Set the timer for 1 hour.
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Finishing Steps
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Step 0
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.
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Step 1
Serve immediately or refrigerate for up to four days.