Hey there food enthusiasts! I’m here to share with you a recipe that’s a total game-changer. These aren’t just ANY poached eggs, darlings, these are PERFECT Sous Vide Poached Eggs (With Easy Hollandaise Sauce). A sophisticated elevation of the plain ol’ egg, this dish is the ultimate fancy breakfast or brunch experience. It’s like eating a cloud with a burst of sunshine, especially when that velvety, ridiculously easy Hollandaise sauce comes into play. They’re so luscious, so divine, you’d swear they were conjured up by the breakfast gods. I can’t think of a better dish to impress your loved ones during Sunday brunch, or for those ‘treat yourself’ mornings.
- Prep Time: 10 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 25 minutes
- Servings: 4 servings
- Yield: 4 Poached Eggs
So hold onto your aprons, my friends, because we’re about to dive right into this lip-smacking, luxuriant treat!
Ingredients & Equipment You’ll Need
- 4 large eggs
- 1 cup of unsalted butter
- 3 large egg yolks
- 1 tablespoon of fresh lemon juice
- Salt and Pepper, to taste
Equipment:
- Sous vide precision cooker
- Immersion blender
These eggs have to be fresh from the farm or market as they’re the stars of the show. The butter needs to be unsalted as it gives you more control over the saltiness in your Hollandaise sauce. Lemon juice adds that brightness and balances the butter perfectly. You can replace it with white wine vinegar if it’s more convenient for you.
How To Make PERFECT Sous Vide Poached Eggs (With Easy Hollandaise Sauce)
- Set the sous vide machine to 147.2��F (64��C).
- When the water bath is ready, drop in the eggs and set a timer for 1 hour.
- In the meantime, melt the butter over low heat.
- Combine egg yolks, lemon juice, and a pinch of salt in a tall jug. Use an immersion blender until it’s smooth.
- Slowly add the melted butter while continuing to blend until you get a smooth, creamy sauce.
- Once the eggs are done, remove from the water bath and crack into a bowl or onto a toast.
- Drizzle the easy Hollandaise sauce over the eggs. Finish with a sprinkle of salt and pepper. Serve immediately!
Tips For The Best Results
- Always use fresh eggs for the best taste and texture.
- Be careful not to overcook the sauce. If it becomes too thick, you can thin it out with some warm water.
Storage Tips
- The Hollandaise sauce can be stored in the refrigerator and reheated gently before using. However, the poached eggs are best enjoyed immediately after cooking.
Frequently Asked Questions
Q: What is sous vide cooking?
A: Sous vide is a cooking technique where food is sealed in a bag and cooked in a water bath at a precise temperature. This results in an evenly cooked dish.
Q: Can I use something else instead of an immersion blender?
A: Sure! You can use a regular blender, but make sure to cool the butter slightly before adding to avoid a messy situation.
Q: Can I pre-cook the eggs and reheat them later?
A: Yes, after the sous vide process, the eggs can be refrigerated for up to 5 days. Before serving, reheat them in 147.2��F water for about 15 minutes.
Nutritional Facts of PERFECT Sous Vide Poached Eggs (With Easy Hollandaise Sauce)
Each serving contains approximately 405 Calories, 40.7g Fat, 239mg Cholesterol, 0.7g Carb, 7.5g Protein.
So there you have it, my foodie friends – the recipe for the PERFECT Sous Vide Poached Eggs (With Easy Hollandaise Sauce). Nothing screams sophistication like a beautifully poached egg draped in a luxurious, homemade Hollandaise. Add some crispy ham or crunchy toast, finish with a sprinkle of chives or paprika, and you’re in for a sublime brunch experience. So get that sous vide machine ready, and let’s get crackin’!
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