Recipe No 226 component

Sous vide ‘hard-boiled’ eggs

These eggs are great for salads, scotch eggs, devilled eggs or in homemade ramen.

Inspired by Sous Vide Dash and the eGullet community

Time

Prep

Total

Difficulty

Leveleasy

Yield

1–2 serves

Weight90 g

Special equipment
sous vide
Metric Imperial

Processes

  • Eggs, whole, direct from fridge (2 large)
    100 g
  1. 01
    Heat water bath to 83°C / 181°F.
  2. 02
    Place eggs directly into water bath.
  3. 03
    Cook for . Remove immediately.
  4. 04
    Plunge directly into a large bowl of tap water.
  5. 05
    Allow to cool for .

Shopping list

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Notes

The cooking duration includes time to bring the water bath up to 83°C / 181°F.

Storing

keeps in the fridge for up to 3 days

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Categorisation

Category
component egg dish
Meal
component
Cuisine
international
Diet
vegetarian
Tags
hard boiled eggs hard yolk eggs sous vide eggs sous vide hard boiled eggs