How do I peel eggs easily after sous vide cooking?

Question

How do you peel eggs easily after sous vide cooking? Get tips and tricks for making the shells slip right off your perfectly cooked eggs.

Answer 1

To easily peel sous vide eggs, immediately shock them in an ice bath after cooking. This helps separate the egg white from the shell membrane, making peeling much easier.

Detailed Explanation:

Sous vide cooking can sometimes make peeling eggs tricky, but the ice bath is key. Here's a step-by-step guide:

1. Cook the Eggs: Cook your eggs sous vide at your desired temperature and time. For example, 63°C (145°F) for 60 minutes for a soft-cooked egg.

2. Prepare an Ice Bath: While the eggs are cooking, prepare a bowl with plenty of ice and cold water. The water should be very cold.

3. Shock the Eggs: As soon as the eggs are done cooking, carefully transfer them directly from the sous vide water bath into the ice bath.

4. Cool Completely: Let the eggs sit in the ice bath for at least 10-15 minutes. This rapid cooling is crucial for easy peeling.

5. Peel Under Water: Gently tap the egg on a hard surface to create small cracks all over the shell. Then, peel the egg under a gentle stream of cold water. The water helps to get between the egg and the shell membrane.

Pro Tip:

If you're still having trouble peeling, try adding a teaspoon of baking soda to the cooking water. This can slightly increase the pH of the egg white, making it less likely to stick to the shell.