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Orange Beef “Fried Rice” Casserole
Perfect in-the-Shell Sous Vide Eggs
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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 yolks150°F for soft-boiled eggs with whites that hold their shape and yolks that are soft at their centers155°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 Broth160°F for hard-cooked eggs with firm whites and still-moist yolks165°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.
Recipe Notes
Beyond
• For the best egg salad, mix
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Incomplete recipe
This cannot take 0 minutes, put in a cooking time please
Recipe states cook for 1 hour once water reaches proper temperature.
I agree, incomplete directions for crying out loud. Also my Instant Pot DUO 60 SV does not have a timer.
Nice, thank you very much! I use the silicone trivet with heat-resistant handles and it’s so much better than the metal trivet that came with the instant pot. Got it on Amazon: https://amzn.to/35LvU9n
Not a fan of this method for eggs. The yolks were perfect. The whites were watery. Not runny, as in “undercooked”, but a curdled texture. I’ve been trying different foods cooked sous vide. So far, this was my least favorite. I cooked six eggs and test three – the first after one hour, then 1.5 hours and two hours. The result was similar for all.
Thank you very much for sharing this great recipe! For anyone who asked for Instant Pot accessories, check out this Amazon store – https://amzn.to/3rzTm7K
Don’t do it! The whites come out with a weird half cooked consistency, even when left in for the extra hour. I reboiled the eggs and they’re fine, yolks aren’t even over cooked.