Recipe by Geoffrey Zakarian
Special equipment: To make this recipe, you'll need a sous vide machine. We used GZ's Pro For Home Sous Vide Circulator ($129).
|Start to finish||Makes|
2 hr, 15 min (includes bringing water to temperature in immersion circulator)
6 eggs (white shells will give you a more vibrant color)
1 tbsp. distilled white vinegar
40 drops of food coloring
1. Set up an immersion circulator to register 170°. Place all the ingredients and 1 1/2 cups water in a resealable plastic bag. With the top of the bag open, slowly lower the bag into the water. When the bag is almost submerged and the water has pushed the air out of the bag, carefully seal the bag. Clip the bag to the side of the pot. Cook the eggs for 1 hour.
2. Prepare a large bowl of ice water. Transfer the bag to the ice water. Let cool for 10 minutes. Remove the eggs from the plastic bag and transfer to a wire rack. Let dry.