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
- easy
- Yield
- 1–2 serves • 90 g
- Special equipment
- sous vide
Processes
-
Eggs, whole, direct from fridge (2 large)100 g
-
01Heat water bath to 83°C / 181°F.
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02Place eggs directly into water bath.
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03Cook for . Remove immediately.
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04Plunge directly into a large bowl of tap water.
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05Allow to cool for .
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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
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