Breadhead I am at work and not supposed to be surfing the web. However.... I know that you are a master of the Sous Vide poached egg, but I don't have time to search the forum for your preferred time and temperature. Also, do you use room temperature eggs or eggs straight out of the refrigerator? We are going for Eggs Benedict this weekend.
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You might want to try sending him a PM.
Here's what he has posted in the past:
"Sous Vide eggs... Poaching an egg for most home cooks is not an easy task. Poaching a dozen eggs for a family breakfast of eggs Benedict would be completely overwhelming for a home cook.
Sous vide style you drop in a dozen eggs, shell on, at 167° for 15 minutes and you have PERFECT poached eggs. Prepare your English muffin, crack the egg open and out drops a fantastic poached egg."
Last edited by gcdmd; August 1, 2016, 10:08 AM. -
Yno I love eggs Beny. I switch out the canadian bacon with a sausage patty, when I order. Its the best thing ever. but I haven't made it yet because of the whole poached egg thing. I will be watching this thread. Hope someone posts a recipe too!! Thanks for the topic!Comment
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There's 2 ways of doing it. Fast and furious, I call it. The way I do it when just cooking for a couple of people.
Then there's low and slow. The way I do it when there is ANY chance that the breakfast will be delayed, or if I'm cooking for a larger crowd.
Fast & furious... 167° for 15 minutes.
Low and slow... I'm at the coffee shop, not by my Modernist Cuisine books. I think it says 149° for like an hour, or all day. I'll confirm that when I get home in an hour or 2. I like the all day part there. I can start them hours before my guests arrive and leave them in the bath tub until I need to serve them.😆 Make your hollandaise sauce, toast you English muffins, heat up your Canadian bacon and crack a couple eggs.😆😆😆. Woohoo!
You're going love Eggs Benedict done Sous Vide style.👍 It's so easy.Last edited by Breadhead; August 1, 2016, 10:54 AM.Comment
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We do ours for 45min at around 144F and then the yolks are dropped into boiling water for the briefest moment. Got the idea here: http://www.seriouseats.com/2013/10/s...bout-eggs.html (Kenji is our go-to for most things sous vide).
Makes awesome bennies. Now all I need to master is sous vide hollandaise.Comment
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It's easier and faster to make hollandaise this way...👌
Hint... I've been making hollandaise sauce that way for 35 years. I don't bother clarifying the butter, never had a problem. The water she says just under boiling, I find works best for me at 160°. I use my thermapen to get to the temp I want. Her technique is great.👍Last edited by Breadhead; August 1, 2016, 02:25 PM.
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Thanks all! I'm looking forward to Saturday! I will have to try that method of making Hollandaise, Breadhead . I used to make it in a blender, but the blender bit the dust a while back, and I went back to using a whisk. But I probably won't make the muffins myself this time. We shall see.Comment
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I've made this SV hollandaise and I think I could make a case that it's a lot easier than the double boiler method, in terms of effort, though maybe a bit longer in time.
For a variety of egg textures...
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