Sous Vide Eggs overnight

Hello! I had a quick question about cooking eggs overnight. Has anyone experimented with this? The only resource I've seen on this said that they did a 10 hour egg at 65C, and it wasn't as good as it's textural counterpart (a 4 minute traditional boiled egg). Any input is appreciated! Thanks!

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ttpoker

You should use the cook - chill - reheat method. This is the best solution for managing sous vide eggs is found in the ChefSteps egg calculator - http://www.chefsteps.com/activities/the-egg-calculator. When done cooking to the desired temp, place the eggs in an ice bath to chill - and eventually refrigerate. when you are ready to reheat, a 60C bath will do the trick and the eggs can sit there for quite some time without affecting the texture too much.

Jane_SnP_113293

I boiled a whole bunch last night and like a dunce left them in a pot of cold water overnight in the sink. I thought about Easter eggs and how I've literally left them out, unrefrigerated. But it's totally fine.