Sous Vide Eggs (Hard / 75°C Egg) — 167°F / 75°C for 45-60 min

Overview

Sous Vide Eggs (Hard / 75°C Egg): set water bath to 167°F (75°C) for 45-60 min. Fully set yolk with creamy (not chalky) texture. Better than boiled — no green ring around yolk. 75°C for 45 min. Place directly in water bath. Perfect for egg salad or deviled eggs.

Key Details

• Sous Vide Temperature: 167°F / 75°C
• Cook Time: 45-60 min
• Fully set yolk with creamy (not chalky) texture. Better than boiled — no green ring around yolk. 75°C for 45 min. Place directly in water bath. Perfect for egg salad or deviled eggs.
• Vacuum seal or use water displacement method (ziplock bag) to remove air
• A post-cook sear in a hot pan adds flavor and visual appeal

Why This Matters

• Sous vide provides precise temperature control impossible with other methods
• Food cannot overcook — it reaches target temp and stays there
• Extended cooking time at lower temps achieves pasteurization safely
• Results are perfectly even from edge to center

How To

1. 1Set sous vide circulator to 167°F (75°C)
2. 2Season food and seal in vacuum bag or ziplock using water displacement
3. 3Place bag in water bath and cook for 45-60 min
4. 4Remove from bag and pat very dry with paper towels
5. 5Sear in a ripping-hot cast iron or with a torch for finishing crust

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