2 Saucepan 1 used to par-boil and 1 used for ice bath
1 Sous Vide Machine and Setup
Ingredients
12Eggs
Instructions
Fill large saucepan 1/2 full of water.
Fill large mixing bowl or another sauce pan with ice and fill with water. Place in the sink. (Ice Bath)
Bring to a boil.
Ease eggs with slotted spoon into the water and cook for 3 minutes.
Immediately remove eggs with slotted spoon and place in ice bath for AT LEAST 1 minute or longer. Makes peeling MUCH easier later.
After the eggs have been shocked in the ice bath for at least 1 minutes (I let them site for 3 minutes) put them into the sous vide and cook accordingly.
Hard Boiled - 170˚F - 60 minutes - Yolk and whites are fully set.
Soft Boiled - 150˚F - 30 minutes - Yolk has a thick custard like texture and is spreadable. Fully set whites.
Notes
Because of the par-boiling and shocking step, these eggs peel just as reliably as traditional hard or soft boiled eggs.