Modernist Recipes DB

Sous vide ‘hard-boiled’ eggs

Inspired by Sous Vide Dash and the eGullet community

These eggs are great for salads, scotch eggs, devilled eggs or in homemade ramen.

Time

1 hour total: 5 minutes attended, 55 minutes unattended

Storage notes

keeps in the fridge for up to 3 days 

Difficulty

easy 

Special requirements

sous vide 

Yield

90 g (servings 1 –2)

Ingredients
Weight
Volume
Procedure
A
Eggs, whole, direct from fridge
100 g
2 large
1
Heat water bath to 83°C / 181°F.
2
Place eggs directly into water bath.
3
Cook for 16 minutes. Remove immediately.
4
Plunge directly into a large bowl of tap water.
5
Allow to cool for 30 minutes.

Notes

The cooking duration includes time to bring the water bath up to 83°C / 181°F.

Nutrition
Serving size 90 g; calories 128.7 kcal, kilojoules 539.1 kJ, protein 11.3 g, carbohydrates 0.6 g, sugar 0.3 g, fat 8.6 g, saturated fat 2.8 g, unsaturated fat 6.6 g, trans fat 0 g, fiber 0 g, cholesterol 334.8 mg,

Type egg dish component

Author

Yield

g

Servings

–

Serving size 45–90 g

Serve

Per
serve
Energy (kcal)128.7
Energy (kJ)539.1
Protein (g)11.3
Fat (g)8.6
Carbs (g)0.6
Sugars (g)0.3
Fiber (g)0
Sodium (mg)127.8
Cholesterol (mg)334.8

Full details