Sous Vide Spicy Pickled Eggs


A self-described traveler, drinker, eater, writer, photographer, and adventurer, Zach knows when good food is on the horizon he'll turn to his Anova Sous Vide Precision Cooker to ensure it's perfectly done time after time.

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Cooking the perfect poached, soft boiled, and even hard boiled egg is one of the first things most of us master when we start using a sous vide. Now it’s time to take that mastery a step further and learn how to make the perfect pickled egg. Why? Well, with sous vide, you’re able to cook the egg to exactly to the point where the yolk maintains its softness and fatty nature and the whites -- while set -- stay lush and soft with all that wonderful pickle brine permeating through the whole egg. All the rubberiness of an old pickled egg is gone and you’re left with a gorgeous delivery system for great herbal brine and eggy goodness. Note: Just straight cooking hard boiled eggs in the water bath can lead to de-shelling issues. What I do is quickly blanche the eggs before putting them in the water bath. All your peeling issues will be gone.
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Pro-level cooking techniques made simple.

Ingredients for 12

  • 12 large Eggs

  • Fresh Dill

  • Fresh Bay

  • 10 Allspice Berries

  • 10 Peppercorns

  • 2 Thai Chilis

  • 6 Cardamom Pods

  • 1⁄2 cup/ 120ml Raw Sugar

  • 1⁄2 cup/ 120ml Sea Salt

  • 1 cup/ 240ml White Vinegar

  • 1⁄2 cup/ 120ml Apple Cider Vinegar

  • 1⁄2 cup/ 120ml Ice Cold Water


  • Step 1

    Set your Anova Precision Cooker to 165F/74C.

  • Step 2

    Get a large stock pot with water up to a boil and gently lay your eggs into the water.

  • Step 3

    Boil for three minutes then plunge the eggs into a ice water bath. This accomplishes one very important thing, it just sets the outside layer of the egg. In turn, this makes pelling a breeze later.

  • Step 4

    Gently place your 12 eggs into the water bath. Set the timer for one hour.

  • Step 5

    Brine: In a small pot combine the vinegar, salt, sugar, and dried spices. Bring to a boil and simmer until the sugar and salt are entirely dissolved. Then add the ice water at the end to cool down and cut the brine's intensity.

  • Step 6

    After an hour, remove the eggs and begin the process of gingerly peeling all 12. Don't forget to reset your Anova Precision Cooker to 195F/90.5C.

  • Step 7

    Layer the eggs into a jar with the fresh herbs. Pour the brine over the top. *The jar is 1l / 1 qt. canister jar with a hinged lid. You can use a screw top or even bag if you want.

  • Step 8

    Seal the jar and place in the water bath. Set a timer for one hour.

    • Serve

    • Step 0

      Carefully take the jar out of the water bath and cool to room temperature. Enjoy!

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165 F / 73.9 C Recipe Temp
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