1-2 hours1-6 eggsAmerican

Perfect in-the-Shell Sous Vide Eggs

By Bruce Weinstein and Mark Scarbrough

1-6 eggs

1-2 hours

Easy

Recipe Details

Course: Breakfast

Difficulty: Easy

Total Time: 1-2 hours

Cooking Technique: Max Pressure Cook, Sous Vide

Cuisine: American

Diet: Keto, Low Carb, Low Fat

Yield: 1-6 eggs

Ingredients

water
1-6 eggs

We already have a recipe for in-the-shell eggs. Why a second one? Because this one uses the sous vide function of the Max machine to produce absolutely perfect eggs every time. Although the recipe in the breakfast chapter is certainly faster, this one can keep the eggs at the right temperature for your taste for up to 1 hour. Any weekend when you have guests, set up the cooker and head back to the shower. By the time everyone’s downstairs, the eggs will be waiting and perfect—and silkier, smoother than you can believe.

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.

Notes

Beyond
• For 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.

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About the chef

Bruce Weinstein and Mark Scarbrough

In this duo, Bruce Weinstein is the chef and Mark Scarbrough, the writer. Together, they’ve published over 35 cookbooks, hit international best-seller lists, won national and international awards, and have been interviewed by the best, from Lester Holt to Barbara Walters. Weinstein also writes knitting books, designs patterns, and teaches knitting workshops. Besides writing their cookbooks, Scarbrough also teaches literature classes; has a podcast called Walking With Dante, where he takes you on journey from hell to paradise; and has written a memoir, BOOKMARKED: HOW THE GREAT WORKS OF WESTERN LITERATURE F*CKED UP MY LIFE.

View All Bruce's Recipes