Sous Vide “Hardboiled” Eggs

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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!)

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Recipe Temp 170 F / 76.7 C
Recipe Time
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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.

Ingredients for 4

  • 8 large eggs, in shell

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 170°F (76°C).

  • Step 2

    Using a slotted spoon, gently place the eggs in the water bath. Set the timer for 1 hour.

    • Finishing Steps

    • Step 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.

    • Step 2

      Serve immediately or refrigerate for up to four days.

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170 F / 76.7 C Recipe Temp
Recipe Time
Prep Time