I love eating hard boiled eggs. Alone, as egg salad, or as deviled eggs — they are delicious and healthy.
But for years I didn’t make them because I found it a hassle. I would get inconsistent results. Or, even if they were cooked properly, the peeling process was so overwhelmingly annoying that I would get frustrated and swear off attempting again.
Two things have completely changed my mind:
- Using a sous vide cooker.
- The “temperature shock” method.
Last year, I got the Anova Wi-Fi enabled sous vide cooker, which is excellent, and I use about once a week. Besides being brilliant for steak, chicken, pork, and salmon, it is really good at precisely “boiling” eggs.