Sous Vide “Hardboiled” Eggs
Emily Farris and Jeff Akin are Feed Me Creative — a culinary content studio in Kansas City's historic West Bottoms that specializes in recipe development, food styling, and photography. (We're also really good eaters!)
Ingredients for 4
8 large eggs, in shell
Set the Anova Sous Vide Precision Cooker to 170°F (76°C).
Using a slotted spoon, gently place the eggs in the water bath. Set the timer for 1 hour.
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.
Serve immediately or refrigerate for up to four days.