So I mastered the shells not sticking to hard boiled eggs thing in the traditional way of making them.
I heated the egg up with the water and when it gets to a boil I cut the burner, cover and leave for about ten minutes, pull em and let them gradually cool down out of the fridge, never had an issue but the eggs do end up a bit over cooked (well I used to think they were fine until I sous vide eggs)
My issue is now, I get the eggs cooked perfect, I think 145 for about an hour??? I would have to re look it up, anyways I like them what people would considered well done as we use them for egg salad most times. They come out awesome, all most whipped cream light, my issue is the shells take half the whites when peeling them. I have used the method I read on another blog to drop them in the water at temperature and then pull and put in a bath of ice, which is totally different than how I do it traditionally.
How do you guys get away with perfectly peeled sous vide hard boiled eggs?