sous vide hollandaise

Oh perfect poached egg. No swirling in vinegar water. No standing over the stove worrying about over cooking. And no wispy whites floating in the water. Sous vide poached eggs are simply little miracles, every time. Top them with an easy sous vide hollandaise - yum!

Sous Vide Poached Eggs (with easy Hollandaise)

eggs

(of the 5) cooked sous vide eggs

-2 lemon juice

(68 grams) butter, melted and warm (1/2 stick)

cayenne pepper (optional)

salt (if you used unsalted butter)

chives

HEAT SOUS VIDE WATER BATH: to 167F/75C, If you&#39;re only making a few eggs, you can use a smaller pot. Note 1 for slower cooked sous vide eggs that can be kept warm for up to 2 hours.

SOUS VIDE EGGS: Lower eggs gently one at a time with a spoon into the water bath to avoid cracking. Immediately set separate timer for 13 minutes (plus or minus 30-60 seconds).

COOL EGGS: When cooking is finished, transfer eggs to bowl of ice water for 30-60 seconds to cool down enough to handle and to tighten up whites.

REMOVE &#39;POACHED&#39; EGGS FROM SHELLS:  Have shallow bowl ready. To crack egg, tap one side of egg firmly on counter (not the side of a bowl). With two thumbs, separate shell over bowl, letting egg slip out. Repeat with remaining eggs, leaving one egg for hollandaise sauce (if making).

MAKE HOLLANDAISE (optional): Crack the one remaining egg into a measuring cup (large enough to fit an immersion blender) or a blender. Add 1-2 teaspoons lemon juice and pinch of cayenne pepper if desired. Blend with immersion blender (or blender) for 10 seconds. Slowly add warm melted butter in a stream while continuing to blend for another 10-20 seconds or until smooth and frothy. Taste and adjust with more lemon, cayenne, salt (if you used unsalted butter).

PLATE AND SERVE: Transfer the eggs using a soup or slotted spoon to your buttered toast or a serving bowl. Drizzle with hollandaise and garnish as desired.

Achieve the perfect sous vide hollandaise sauce with only 5 minutes of hands-on time. This foolproof, step-by-step guide will help you make effortless hollandaise every time.

Foolproof Sous Vide Hollandaise Recipe

unsalted butter

water

lemon juice

salt

Set up sous vide

Preheat water to 167°F (75°C) using a sous vide immersion circulator.

Gather all ingredients in a ziplock bag

Combine the egg yolks, butter, water, lemon juice, salt, and cayenne (if using) in a ziplock bag. 

Cook hollandaise sous vide

Once the water is ready, lower the bag into the water bath using the water displacement method to push the air out, seal, and clip the top at the edge of your cooking vessel. Don’t worry about mixing the ingredients at this stage, as that will come later. Set the timer for 30 minutes.

Blend it all together

Once the timer goes off, remove the hollandaise sauce from the water bath. If it looks separated and oily at this point, don’t panic. Transfer it to a blender or a food processor and blend at medium speed until it’s silky smooth.

I've always avoided making my own hollandaise because I figured getting the eggs right would be tricky. This method is fantastic! Didn't have to worry about the eggs and the sauce came out beautifully. Thanks for the recipe!

This was such a good way to cook hollandaise. It really was foolproof.

This is really easy to follow!! My family loved it! Thanks! I will definitely make it again!

I would love to drizzle the sauce on my roast veggies. So good!

I can never get my hollandaise sauce right, but this sous vide method turned out great! It was easy to make and tasted so yummy on my eggs benedict!

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Top 2 sous vide hollandaise recipes from across the web

The most viewed sous vide hollandaise recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sous Vide Poached Eggs (with easy H...

Foolproof Sous Vide Hollandaise Rec...

The most viewed sous vide hollandaise recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine