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**gcdmd** · August 1, 2016, 10:00 AM

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."

But...WHY for a home cook? - Pitmaster Club

https://pitmaster.amazingribs.com/forum/the-pit-mastery-program/sous-vide/170398-but-why-for-a-home-cook

I understand sous vide...I really do...and have used it more than once... And in a commercial/catering setting it can truly be a godsend. Need to get those

**Spinaker** · August 1, 2016, 10:10 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!

**Breadhead** · August 1, 2016, 10:30 AM

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.

**Atalanta** · August 1, 2016, 01:00 PM

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.

**Yno** · August 2, 2016, 06:03 AM

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.

**Potkettleblack** · August 2, 2016, 08:57 AM

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.

Sous Vide Hollandaise - Modernist Cuisine

http://modernistcuisine.com/recipes/sous-vide-hollandaise/

Consider hollandaise, that unctuous mixture of warm egg yolks and butter. The sauce is so fragile because butter congeals and separates as soon as it cools. And it’s all too easy to overheat the eggs and curdle the sauce. But we show you how to avoid these problems by cooking the eggs sous vide by […]

For a variety of egg textures...

The Egg Calculator

https://www.chefsteps.com/activities/the-egg-calculator

Visual Doneness™ for Eggs When it comes to cooking (or anything, really), what could be more empowering than the knowledge that your efforts will yield awesome results? Part of our core philosophy at ChefSteps is that using superior predictive tools—in combination with great techniques and recipes—will help us all become better cooks. We’re throwing serious brain power behind that belief, and it’s with considerable excitement that we introduce you to our very first effort: a Predictive Cooking™ calculator that allows you to precisely control the texture of your sous vide eggs. Developed by mathematician (and ChefSteps hire) Douglas Baldwin, the Egg Calculator gives precise temperatures and times for slow-cooking eggs to produce consistent results—a job no egg timer can do.Baldwin, the author of the indispensable Sous Vide for the Home Cook, was an early adopter of sous vide cooking, and over time, he has become one of the foremost experts on the subject. In the glory days of the sprawling culinary forum eGullet (see links under “Further Reading”), he was a sous vide guru to countless curious cooks, generously sharing his pioneering time-and-temperature tables, food safety tips, and other insights. Now Douglas brings his mathematical muscle to predictive-cooking projects that promise to revolutionize the way we cook.Let’s be clear: this new tool is possible only thanks to the groundbreaking egg-viscosity work of food scientist César Vega (more on that later). And simple as it looks, it took serious mathematics, not to mention some seriously messy viscosity trials, to develop a technology that allows users to achieve eggs of any desired texture. Want fudgy yolks and runny whites? Runny yolks and custardy whites? Jammy yolks and tender whites? Whatever you’re after, this tool can help you achieve it by determining the precise time and temperature needed to make your perfect consistency happen. Below, we’ve shared the full story behind this exciting new invention, so sit down and have a read if you like. Then get ready to cook up some killer eggs.

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