Hard boiled eggs are easy to make but come out differently depending on the time and temperature. Using a sous vide wand seems excessive but they come out exactly the same each time. I like 170F as a temperature but can be adjusted. I cook for 30 minutes but anything between 20m and an hour would not make a different. The temperature can be adjusted to change the consistency. Dunking in an ice bath can help to solidify the egg.
youtube video
Ingredients
- any number of eggs, I usually do 6 large eggs
Steps
boiling
- boil water, turn down to for slightly bubbling water
- lower eggs carefully using tongs not to crack shells
- set timer for 9m for egg salad, 11m for deviled eggs, 10m for slightly jammy
- dunk in ice water for a few minutes
- peel
- can leave in fridge unpeeled and peel before eating
sous vide
- in large pot place sous vide in pot
- add enough water above where water goes out
- preheat to desired temp, 170F
- add eggs
- set timer to 30m
- add eggs to ice bath for a few minutes
- for more cooked yokes do 185F
