Two things have completely changed my mind:
- Using a sous vide cooker.
- The “temperature shock” method.
The Method
1. Prepare a large ice bath. I use a large plastic mixing bowl.
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You can remove any loose egg white at this point, so it doesn’t clog your sous vide cooker.
7. Once the sous vide temperature is reached, gently lower the eggs into your sous vide container.
8. Cook the eggs in the sous vide for one hour.
9. Remove the eggs and place them back in the cool leftover ice bath water.
10. Let the eggs cool for five minutes.
11. Refrigerate the eggs. Use within one week.
Enjoy!