Cook perfect hard-boiled eggs every time with the sous vide method! Not only are you guaranteed to get amazing results, but sous vide hard-boiled eggs are also incredibly easy to peel!
Hard-boiled eggs are one of my favorite snacks to keep around, and I also like using them to make egg salad and deviled eggs. Now that I’ve started preparing hard-boiled eggs using a sous vide cooker, I don’t think I can go back to the old-fashioned way.
These hard-boiled eggs come out perfectly every time: no greenish color around the yolks, no sulphur taste, perfect yolks, and they peel like a dream. It takes a bit longer than traditional methods, but the results are foolproof.
How to Make Sous Vide Hard-Boiled Eggs
Start by setting your immersion circulator to 194ºF (90ºC). I recommend making sure the water is already hot when you add it to speed up the heating process, since this recipe is on the higher end of sous vide temperatures.
Next, gently lower the eggs into the water bath and cook for 20 minutes.
I recommend using a slotted spoon to add the eggs 1-2 at a time, up to a dozen. Keep in mind that too many will impact the timing between the first and last egg so move swiftly, but not so swiftly that you crack an egg. I find 8-12 eggs is usually the sweet spot.
After 20 minutes, transfer the eggs to an ice bath and chill for 15 minutes to halt the cooking process, then peel. You’re all set! These will keep in the refrigerator for up to 5 days.
Tips For Peeling Hard-Boiled Eggs
Regardless of which method I use, I find it much easier to peel hard-boiled eggs under cold running water. It rinses away loose shell bits and, more importantly, helps to separate and lift up the membrane so I can easily slip off and discard the shell.
Recipe Notes and Substitutions
I love using hard-boiled eggs to make deviled eggs. You can check out a few of my favorite recipes on Savory Simple:
You can also use hard-boiled eggs to make classic egg salad. Try this egg salad recipe from The Kitchn!
More Sous Vide Egg Recipes
Check out these other great sous vide egg recipes!
Sous Vide Hard-Boiled Eggs
- 1-12 large eggs
- Bring water to 194ºF (90ºC). Use a slotted spoon to gently lower the eggs into the water bath, then cook for exactly 20 minutes.
- Transfer to an ice bath to halt the cooking process until chilled, 15 minutes.
- Peel and serve. Hard-boiled eggs will keep in the refrigerator for up to 5 days.