Sous vide eggs are, in fact, slow-cooked eggs, as explained by chef and writer, J.Kenji López-Alt. So we have carried out extensive research on slow-cooking eggs in the Suvie to make perfect hard-boiled eggs (I took one for the team and have been eating boiled eggs for weeks!). This is the perfect method if you want to cook several hard-boiled eggs at once to make a big batch of egg salad or if you need to cook hard-boiled eggs for a large group.
Slow cooking eggs in Suvie does come with a couple of caveats, however. During the testing process, I discovered that overnight scheduled cooks yielded overcooked eggs time and time again, so we don’t recommend scheduling your hard boiled eggs. And if it’s deviled eggs you want to make for a party, then this isn’t the method for you, as it’s impossible to get a clean peel and smooth exterior when cooking from cold (or room temperature) water to hot.
The Reasons Behind Using an Ice Water Bath
Unless you wish to serve your boiled eggs immediately after cooking, it’s advisable to “shock” the eggs, which means plunging them into an ice water bath right after they come out of the Suvie. There are two reasons for this: the first is to ensure the eggs do not continue to cook in the shell. And the second is to help make peeling the eggs a little easier, as the shell doesn’t cling to the hot egg.
Uses for Hard Boiled Eggs
Over the last several weeks, I’ve enjoyed sliced boiled eggs on toast for breakfast, however, here are some more popular uses for your eggs:
- Tuna niçoise
- Cobb salad
- Ramen or noodle soup
- Egg salad
- Egg sandwiches
Temperature and Cooking Time for Hard-boiled Eggs in Slow Cook Mode
|Hard-Boiled (Firm white and firm yolk)||185°F (Slow Cook LOW)||15 minutes|
Method: Slow Cooked Hard-Boiled Eggs
|Servings||Active Time||Cook Time|
|6 to 12 hard-boiled eggs||10 minutes||15 minutes, plus preheating|
Ingredients and Tools
- Slotted spoon
- Medium to large bowl
- 6 to 12 large eggs
- 4 cups room temperature water
1) Place 6 eggs into a Suvie pan (or if using a dozen eggs, place 6 in each pan and use both zones, otherwise leave the bottom zone empty) and pour 4 cups of room temperature water into the pan. Load pan into the top zone of Suvie, input settings, and cook now.
Suvie Cook Settings
Bottom Zone: None
Top Zone: Slow Cook on LOW for 30 minutes (Note: this is the minimum time, the eggs will only need 15 minutes in Suvie)
2) After preheating stops (keep your eye on this, as preheating time can differ depending on altitude, how warm your water is or how cold your machine is), and once cook starts, set a timer for 15 minutes. Meanwhile, prepare a medium bowl of ice water.
3) After the cook, remove the pan from your Suvie. With a slotted spoon, transfer eggs to an ice water bath for at least 15 minutes or up to an hour. Peel eggs. Use as desired.
RECIPES TO TRY:
1) Curried Egg Salad
2) Tuna Nicoise
3) How To Sous Vide Tuna
4) How to Sous Vide Eggs
5) Cobb Salad
6) Spicy Miso Chicken Noodle Soup
7) Tuna Steaks Pan Bagnat-Style
Do I need to use vacuum-sealed bags like sous vide eggs?
Nope, you can just put the eggs straight in the pan and add the 4 cups of water.
Can I leave my eggs in the pan once the cook is finished?
We don’t recommend it, as the eggs will just keep on cooking, leading to an unsightly gray ring inside.
I like soft-boiled eggs; how long does that take?
Soft boiled eggs and the degrees of doneness of the whites and yolks are as personal as cooking steak. Getting the eggs to be the precise and perfect way you wish them to be cooked can depend on many variables in the Suvie: altitude, water temperature, egg size, or how cold your machine is. Bearing all these points in mind, it will come down to personal trial and error in your own device. You can remove an egg from around 8 minutes onwards to check if it’s cooked to your liking or to find your own personal sweet spot.
Why does my egg have a gray-green ring around the yolk?
This sometimes happens when an egg is overcooked. A chemical reaction is caused so the iron that is naturally present in the yolk turns a gray-green color. Although it may not look aesthetically pleasing, it’s still perfectly safe to eat.
Oh no! I forgot to take my eggs out at the 15 minute mark. Does that mean I can’t eat them?
Fear not! Yes, you can still eat them; the texture will be fine. However, you most likely will get the gray-green ring as mentioned above.
Should specify if you put the water in with the eggs or in the reservoir.
Didn’t work at all. After 30 mins of heat up time and another 20 mins of cooking the eggs were still about 90% raw. It took at least 45 minutes of cooking (after the 30 mins of heat up) to get even close to hard boiled. Don’t waste your time!!! And to the people who write this crap…please try your recipes before you publish them!!!
Hi Ryan, thanks for your feedback. Apologies this recipe didn’t work for you; it was originally tested for Suvie 2.0 and the firmware has changed since the production of Suvie 3.0. This was one of our most difficult and time consuming recipes to test. As you probably know, eggs are notoriously difficult to Sous Vide, with the yolks often setting before the whites. There are many variables that impact the outcome of the recipe such as whether the eggs came straight from the fridge or from room temp, the ambient temperature of the room (which impacts the heat up time),… Read more »