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If you don’t like the dry yolks and rubbery whites in traditional hard-boiled eggs, try making them using your sous vide immersion cooker. The yolks come out super moist and tender and never discolored, which makes the added cook time well worth the wait! Use any number of eggs; the directions remain the same.
Ingredients
- 6 large eggs
Directions
Step 1
Fill a large pot with water and place a sous vide immersion cooker into the water. Set temperature to 170 degrees F (77 degrees C) according to manufacturer's instructions. Once water is up to temp, slowly lower eggs into the water using a slotted spoon. Set timer for 40 minutes
Step 2
Remove eggs from water once timer is up and place in a large bowl. Slowly shake bowl around to gently crack the eggs. Cover with ice water to cool. Peel carefully under running water.
Cook’s Note:
The fresher the eggs, the harder they are to peel, so I like to use eggs that are a few weeks old for best results.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 72 | |
| % Daily Value * | |
| Total Fat5g | 6% |
| Saturated Fat2g | 8% |
| Cholesterol186mg | 62% |
| Sodium70mg | 3% |
| Total Carbohydrate0g | 0% |
| Total Sugars0g | |
| Protein6g | |
| Calcium27mg | 2% |
| Iron1mg | 5% |
| Potassium67mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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