Imagine creating restaurant-quality eggs with absolute precision, where every single bite promises a creamy, luxurious experience that will make your taste buds dance! Our Sous Vide Poached Eggs with Easy Hollandaise is not just a recipe—it's a foolproof culinary adventure that transforms ordinary breakfast into an extraordinary gourmet masterpiece. Whether you're a home cook looking to impress or a brunch enthusiast seeking perfection, this technique guarantees consistently stunning results that will elevate your cooking game to professional chef levels.
Prep Time: 5 mins
Cook Time: 45 mins
Total Time: 50 mins
Cuisine: French
Serves: 2 servings
Ingredients
- 4 large eggs
- 1/2 cup unsalted butter
- 1 tablespoon lemon juice
- Salt to taste
- Black pepper to taste
Instructions
- Fill a large sous vide container or pot with water and attach the sous vide precision cooker. Set temperature to 75°C (167°F) for perfectly poached eggs.
- Carefully crack each egg into separate small vacuum-seal bags or individual silicone bags. Remove as much air as possible and seal tightly to prevent water intrusion.
- Gently lower sealed egg bags into the preheated water bath. Cook for exactly 13-15 minutes to achieve a consistent, creamy egg white and soft yolk texture.
- While eggs are cooking, prepare hollandaise sauce. Melt unsalted butter in a small saucepan over low heat until completely liquefied.
- In a separate heat-resistant bowl, whisk lemon juice and create a double boiler by placing the bowl over simmering water. Ensure bowl doesn't touch water directly.
- Gradually stream warm melted butter into lemon juice while continuously whisking to create a smooth, emulsified sauce. Season with salt and black pepper to taste.
- Once eggs are cooked, carefully remove bags from water bath and cut open. Gently slide eggs onto serving plates.
- Spoon warm hollandaise sauce directly over poached eggs. Garnish with additional black pepper if desired.
- Serve immediately to enjoy the rich, creamy texture of sous vide eggs and silky hollandaise sauce.
Tips
- Temperature Precision is Key: Use a reliable sous vide precision cooker and ensure water temperature is exactly 75°C (167°F) for consistent results.
- Bag Selection Matters: Use high-quality vacuum-seal or silicone bags, removing as much air as possible to prevent water seepage.
- Timing is Critical: Cook eggs for exactly 13-15 minutes to achieve that perfect creamy texture.
- Hollandaise Whisking Technique: Whisk continuously and gradually when adding butter to prevent sauce separation.
- Serve Immediately: Sous vide eggs are best enjoyed right after cooking to maintain their delicate texture and warmth.
- Optional Garnish: Consider adding fresh herbs like chives or a sprinkle of paprika for extra flavor and visual appeal.
Nutrition Facts
Calories: 549kcal
Carbohydrates: g
Protein: g
Fat: 56g
Saturated Fat: 32g
Cholesterol: 548mg
