Sous Vide Hard-Boiled Eggs

Perfect Sous Vide Eggs

Ingredients:

• 6 large eggs

Directions:

Step 1: Fill a large pot with water and attach a sous vide immersion cooker to the side. Set the temperature to 170F (77C) following the manufacturer's instructions.

Step 2: Wait for the water to reach the desired temperature. Once it has, gently lower the eggs into the water using a slotted spoon.

Step 3: Set a timer for 40 minutes and let the eggs cook in the water bath.

Step 4: After 40 minutes, remove the eggs from the water and place them into a large bowl.

Step 5: Gently shake the bowl to crack the eggs. Be careful not to break them completely, just enough to help with peeling.

Step 6: Fill the bowl with ice water and let the eggs cool down.

Step 7: Once the eggs are cool, peel them carefully under running water to avoid damaging the delicate egg whites.

Cook's Note: Fresher eggs can be harder to peel. For best results, use eggs that are a few weeks old.

Nutrition Facts (per serving):

• Calories: 72
• Total Fat: 5g (6% Daily Value)
• Saturated Fat: 2g (8% Daily Value)
• Cholesterol: 186mg (62% Daily Value)
• Sodium: 70mg (3% Daily Value)
• Total Carbohydrate: 0g (0% Daily Value)
• Protein: 6g (13% Daily Value)
• Calcium: 27mg (2% Daily Value)
• Iron: 1mg (5% Daily Value)
• Potassium: 67mg (1% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.