nav[aria-label="Primary Navigation"] { padding: 0; & ul { list-style: none; width: 100%; display: flex; flex-direction: row; justify-content: start; align-items: start; gap: 30px; padding: 0; & li { margin: 0; } & ul li { list-style: none; } } }

Sous Vide Hard-Boiled Eggs--Correct Temp and Problems with Peeling Eggs

Deborah_Williams_63922

What is the recommended temp for preparing hard-boiled eggs? Best to start with eggs that are room temperature? How long should the eggs stay in the water? I've made hard-boiled eggs in sous vide twice now and had a horrible time getting the shells off so if there are any specific techniques for getting the shells to come off without ruining the white, I would appreciate knowing what they are.

Find more posts tagged with

Recipes Q's

Comments

Tim_Sutherland_52834

@Deborah, welcome to the site.

For hard boiled chicken eggs (white and yolk firm) I go old school and place the eggs in boiling water, cover, turn the heat off and leave for 9 minutes. Quail eggs 3:30 mins.

If I want firm white, runny yolk, I put the chicken egg in boiling water for 5:30 to 6:30 mins depending on the firmness of the yolk I am after. Quail eggs 2:00 - 3:00 mins.

All other eggs I cook SV using the egg charts that are about (for me 62.5C at least 35 mins). I don't SV quail eggs.

For all the eggs from boiling water I cool in ice water for at least 20 mins, then peel them. To peel I crack the egg all over by dropping it from a 2-4mm height on a hard surface - one egg per hand. I then peel under running water, starting at the blunt/air sack end. If I want to serve the egg warm, I retherm it in warm water once peeled.

For SV eggs I crack the middle of the egg on a flat surface and with one hand dump the egg onto a Grey Kunz large perforated sauce spoon to clean off the loose white.

All eggs start at fridge temp.

Deborah_Williams_63922

Thank you for all the great advice! As much as I like using SV, this might be one of those times to handle this "old school" as you suggest. I will give your suggestions a try this week as I prepare to get all my eggs into one basket for Easter!

jason.r.whitworth

I have had a lot of success with Kenji Alt Lopez's Recpie from Serious eats...

Ingredients

For Soft Boiled Eggs

3 quarts water

1 to 6 large eggs

For Hard Boiled Eggs

1.5 quarts cool water

1 to 6 large eggs

Procedures

1

For soft boiled eggs: Bring water to a simmer in a medium pot. Reduce heat until water is barely quivering. Gently lower eggs into water with slotted spoon or strainer (do not drop eggs into water, or they might crack).

2

Cook for exactly 6 minutes, then remove eggs with slotted spoon, and serve.

3

For best results, heat water to 180 degrees as measured on an instant-read thermometer. After adding eggs, adjust heat to maintain temperature at 180 degrees for duration of cooking time. If you do not have a thermometer, keep the water at the early simmer stage when tiny bubbles are just beginning to break the surface (at high altitudes, the water may be bubbling more vigorously).

4

For hard boiled eggs: Place eggs and water in saucepot. Place over high heat and bring to a bare simmer*. Immediately shut off burner and wait at least ten minutes. Peel eggs under cool running water, and serve.

* For clarification, a "bare simmer" should be 180-190 degrees at sea level. For best results, use an instant-read thermometer. If you do not have a thermometer, bring the water to the stage when tiny bubbles are breaking the surface steadily before shutting it off.