Sous Vide Hard-Cooked Eggs

Why This Recipe Works

Our goal: sous vide hard-boiled eggs that were easy to peel, with a set but not fudgy yolk. We found that cooking eggs in very hot water (194°F/90°C) rapidly denatured the outermost egg white proteins, causing them to form a solid gel that shrank and pulled away from the membrane. This translated to easy-to-peel sous vide hard-boiled eggs with set but not overcooked yolks. (When we tested cooking eggs at lower temperatures for longer time periods, the egg whites stuck to the shell membrane, making peeling a frustrating task. And once we got those eggs peeled, their yolks were fudgy instead of firm.) Using sous vide to hard-cook eggs makes scaling the recipe up or down simple; the method and timing is the same for 1 to 18 eggs. So whether you're cooking a snack for yourself or preparing a large batch of deviled eggs for a party, this sous vide hard-boiled egg recipe has got you covered.