This might strike many of you as a “just because you can doesn’t mean you should” moment. But not so fast, me hearties.
I was asked this morning about time and temperature for a hard-boiled egg sous vide. I had never heard of it and it struck me as an odd question. But I decided to do some research.
I found recommendations for temperatures and times all over the place. I also ran across comments that said eggs cooked this way were completely unsuitable for devilled eggs because the white would not set properly and the yolk would be too creamy.
Undaunted, I went with the recommendations of the Chef Steps site: 90°C for 20 minutes then ice bath.
Peeled after a short while in the ice bath.
Firm but not rubbery white, no green/grey lines and a fully cooked but still creamy yolk.
This would make a perfectly fine devilled egg but I just put a little salt on it and ate it the way it was and I must say it was fantastic.
I cooked only one egg but there’s no reason that you couldn’t cook as many as your vessel will hold.
It is always good to have another tool to turn to when perhaps you are limited with other options such as when all the burners on your range are in use or this method just happens to suit your time schedule better than others.