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