Seems like a great idea! I've done sous vide crème brulee, and it was fantastic. Also done sous vide poached eggs for a brunch...the eggs remained PERFECT for over three hours! I say go for it!
I have no experience with sous vide, but love poached eggs. I would imagine that the yolks would remain runny?
Would this method also be good for real holendaise sauce? If so I may be researching this more.
I tried sous vide egg nog ok Thanksgiving. Instead of jars I just put it in a bag. This was before this recipe came out unfortunately so pieced a few together. I put the mix in a 162 water bath but there was too much mix that it brought the water way down in temperature. The egg nog came out good tasting but it was not thick at all. Not sure if I needed to introduce more air into it before going in the bag or it didn't have long enough at the right temp. Either way, Make sure you use enough liquid in the bath so you don't have the same problem I did.
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I tried the recipe for Christmas Eve and had similar results -- the flavor was good but it was very thin. I used mason jars and had plenty of water. I see several people reporting similar results in the comments on the ChefSteps recipe page. Perhaps not enough eggs? I'd never used so few eggs in eggnog before.
Grills: 22" Weber (wood handles) (another Weber on the way), Lodge Sportsman "hibachi" Smoker: None yet, part of why I joined Thermometer: 10+ yr old Taylor digital thermometer with remote Sous Vide: Anovo Imersion Circulator (1st gen) Coffee Roaster: Hot Top Coffee Roaster Adult Beverages: Fighting Cock Bourbon, Leinny Shandy, Troegs Mad Elf
A cop out, I know, but the Kirkland brand bottled (alcoholic) egg nog that Costco sells during the holiday season is da bomb. A dollop of whipped cream, a few grates of nutmeg...mmmmmmmmmmmm, mmmmmmmm, mmmmmmmmmmmmmmmm!
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