Perfect in-the-Shell Sous Vide Eggs

By: Bruce Weinstein and Mark Scarbrough

Perfect in-the-Shell Sous Vide Eggs
cuisine icon Cuisine
Modern
cuisine icon Course
Breakfast
cuisine icon Difficulty
Easy
cuisine icon Duration
1-2 hours
cuisine icon Diet
Keto, Low Carb, Low Fat
cuisine icon Cooking Technique
Max Pressure Cook, Sous Vide
cuisine icon Notes
["Beyond
•\tFor the best egg salad, mix 4-6 peeled and chopped hard-cooked eggs with 4-6 tablespoons regular or low-fat mayonnaise, up to 1/4 cup finely minced celery, 1 tablespoon white wine vinegar, up to 2 teaspoons yellow mustard, 1 teaspoon granulated white sugar, 1 teaspoon table salt, and 1/2 teaspoon onion powder. "]
cuisine icon Keywords
1-2 hours, 1-6 eggs, breakfast, contributed, easy, eggs, keto, low carb, low fat, max pressure cook, modern, sous vide, water

serving icon Servings
1-6 eggs
Ingredients
  • water
  • 1-6 eggs
Instructions
  • Set a heat-safe trivet inside a Max Instant Pot. Fill the insert two-thirds or to the Max Fill line with water.
  • Set the machine to its SOUS VIDE function. Set the timer for 2 hours. Set the temperature based on the following criteria:
  • 145°F for soft-boiled eggs with barely set whites and loose, runny yolks
  • 150°F for soft-boiled eggs with whites that hold their shape and yolks that are soft at their centers
  • 155°F for soft-boiled eggs with definitely set whites and yolks with a jammy, caramel-like consistency, such as the eggs often placed in Ramen Broth
  • 160°F for hard-cooked eggs with firm whites and still-moist yolks
  • 165°F for hard-cooked eggs with firm whites and drier yolks, better for chopping in egg salad
  • Lock the lid onto the pot. Press the START button.
  • When the machine reaches the appropriate temperature, uncover the pot and lower the eggs onto the trivet. (A slotted spoon works best.) Latch the lid back onto the pot (the valve will be open by default) and cook for 1 hour. The eggs will be ready at this point. However, they can be held at the set temperature for 1 additional hour.
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