ChefSteps is a team of chefs, writers, and food lovers who develop recipes, techniques, and guides to help people cook better at home.

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To understand the exquisite texture of a sous vide hard-boiled egg, you’ve really got to taste the dang thing. If a hard-boiled egg is sparkling grape juice, a sous vide hard-boiled egg is a just-popped Pol Roger. If a hard-boiled egg is a tin of StarKist, a sous vide hard-boiled egg is a garnet lobe of tuna belly from the bar at Shuko. If a hard-boiled egg is the guy who played Nathan from Guys and Dolls in the recent Broadway revue at your neighborhood cultural center, a sous vide hard-boiled egg is Denzel as Troy in Fences, stretching the limits of his craft to unveil new truths about the human condition. Okay, none of those examples showcases the sort of subtle difference that separates a traditional hard-boiled egg from the Joule Turbo–cooked equivalent. But the point is that we could sit here all day trying to describe the difference to you, but if you really want to get it, you have to show up for it. Just fire up your Joule Turbo, pop in an egg, and wait 15 minutes. Then you’ll see what we mean.(Fifteen minutes later … )Wait, so you really did it? You made a sous vide hard-boiled egg? Man, you are so cool. So, like, now do you see what we mean? Isn’t it good? Don’t you want to make creamy, smoky, chef-level deviled eggs with it, and 11 of its best buds? Well, then, let’s do this.