How to Color Easter Eggs

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The Easiest Egg-coloring Method Ever!

Avoid all the muss and fuss (and mess and smell) of coloring eggs this spring by letting the SousVide Supreme do all the work.  With this method, you can cook and color the eggs in one easy step.  Here’s all there is to it. Per dozen eggs, you’ll need:


  1. Fill and preheat the SousVide Supreme to 167F/75C.
  2. Put a cup (240 ml) of water into each zip-closure bag. Add 20-40 drops food coloring, 2 teaspoons (10 ml) of the vinegar, and 3 eggs to each bag.
  3. Use the Archimedes Principle to evacuate the air and seal the bags. Submerge the bags and cook at 167F/65C for 1 hour.
  4. Remove the eggs from the coloring solution (which you can reuse to color another batch of eggs if you choose) and cool them in cold water for 15 to 20 minutes.
  5. Refrigerate the colored eggs for up to 3 days, if planning to consume them.
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This recipe is perfect for the SousVide Supreme!

Would you like to try cooking this recipe? Learn more about our water ovens by visiting our site. The world’s first water oven designed specifically to bring the gourmet sous vide cooking method into home and small restaurant kitchens.

9 Responses to How to Color Easter Eggs

  1. Valerie says:

    I’ve used the sous vide for hard-cooked eggs before with great results. I tried this method today and the color is brilliant.
    Happy Easter!

  2. Brian says:

    Does the color bleed when you put the eggs in cold water?

    SousVide Supreme replies: Not sure what you mean? What cold water? The temperature of the water in the pouches becomes the same as the temperature of the water in the bath in pretty short order, which is 167F. A small pouch (quart/0.9 liter) with a cup (240 ml) of water, 2 teaspoons (5 ml) vinegar, and 20 to 40 drops of food color will color 3 eggs. Each color you wish to use requires its own zip=closure pouch. You can subsequently reuse the pouch and the colored water in it to dye 3 more eggs, if you like. We colored 18 eggs in 6 pouches each with a different color.

  3. Brian says:

    I was replying to #4 where it says, “and cool them in cold water for 15 to 20 minutes”. The directions did not clarify whether or not to take them out of the bags for this and if indeed you had to take them our of the bag, then the colors might bleed in the cold water. I assumed that you did NOT take the out of the bag when I actually did this and they turned out fine. You still need to be careful when you dry them though, you can mar the finish.

    SousVide Supreme responds: Sorry for the confusion. The color shouldn’t bleed, but if you are concerned, cool them in the coloring solution to be sure — then reuse the pouch of coloring solution to color more eggs if you desire.

  4. Wei says:

    Hi, do I set the Sous vide temperature at 167F (which is about 75C), or 149F (65C)? Thank you for your clarification!

  5. SousVide Supreme says:

    Is your unit on F and you need it on C? If so, which model do you have? The instructions are different if you have an older SVS10L stainless or SVS Demi or if you have a Touch or Touch+ (with wifi) model. There is a means to toggle between F and C on each model. And regardless of whether it is set on F or C, you turn it on, touch or press (depending on model) the Set Temp or (temp icon) and toggle up and down with the arrow buttons to the desired temperature and press Set (or the > button). If you need additional information, please get back with us through Many thanks and Happy New Year!

  6. Wei says:

    Hi, your recipe says 167F/65C, which is two different temperatures using F or C. So if I’m using C, should I set it at 65C, or at 75C (equal to 167F) ?

  7. SousVide Supreme says:

    Sorry — this got buried in our comments folder and we just saw it! Thanks for letting us know about this — it is a typo. Should be 75C. Just in time for Easter, though!

  8. EM says:

    The recipe says to use Archimedes principle to evacuate the air. This is incorrect. You are referring to the simple displacement of air due to the weight of the surrounding water. Archimedes principle states that an object immersed in water is acted upon by a buoyant force equal to the weight of the of the water displaced. This has nothing to do with evacuating air from sous vide bags.

  9. SousVide Supreme says:

    Not exactly so. What gets ‘bouyed up’ is the air or liquid inside the pouch, forcing out the air in the pouch toward the seal, so that you can evacuate the air and seal the pouch. If you’d prefer to call it simple displacement, that works fine for us!

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