Hard cooked eggs

On my anti-inflammatory diet, I am not supposed to eat eggs. But periodically Pineapple gets a craving for them.

Before I started this diet, I loved cooking eggs. Alton Brown has a good recipe which produces consistent awesome results. Unfortunately, his approach also leaves little marks on the whites of the hard-cooked eggs wherever the egg touched the baking pan.

Now that I have some skills with a sous vide, I wondered if there was a way I could cook eggs instead of boiling them. That way I don't need to use precise timing to get the quality of egg that I want.

I found a few recipes and decided to try them out.

Tools

• Sous vide
• Large bowl
• Spoon/strainer

Ingredients

• Eggs

Directions

1. Fill your sous vide with water and set it to 170 degrees (165 if you want softer yolks) 
2. Let the sous vide get to temperature
3. Add the eggs
4. Let them cook for 45 minutes to an hour
5. While the eggs are cooking, prepare an ice bath
1. Fill the large bowl with cold water and some ice
6. After the eggs have cooked long enough, transfer the eggs to the ice bath
7. Peel the eggs
8. Enjoy!

Peeling Eggs

I've found a lot of information on how to peel eggs, and the best option I've found is to just crack the large end of the egg first, and then to get under the membrane for the egg when peeling. That helps to get a consistent, clean egg with a minimum of effort.

Temperature Adjustments

My first attempt at hard cooking eggs failed; the yolks were too moist for my or Pineapple's taste. In trying to diagnose why it failed, I found that my sous vide was running about 4 degrees colder than what it stated on the temperature gauge. When warming up the first time it would get to the correct temperature, but once I added the food, the temperature never caught up to the baseline, even if it cooked for an hour or more.

That particular sous vide is a less-expensive one which I leave at my in-law's house. The sous vide at our house doesn't have that problem. So now I know to adjust all my temperatures by 4 degrees when cooking at my in-law's.