Go to the Recipe: Foolproof Sous Vide Eggs Benedict
How long can de hollandaise stay?
Or do you have to use it straight?
I think it's really funny that you spell the recipe "can't f*** it up", but the url says can-t fuck it up. Just an observation.
Yoooo this looks amazing! Also, on a side note. What is up with Zip-Locks gallon bags. Did they purposely make it difficult to seal the bags?
That Hollandaise should also work in an iSi canister (double up on the charges.) You get a crazy Hollandaise foam that you can run around shoot on just about anything.
what the heck - two hours before breakfast. Have to geht Joule to Germany and learn my wife using it (this two hours before). But think they are looking just freaking good
Heresy! In your description of what Eggs Benedict are - you just left out the poached eggs...
Met je stomme pornosnor
Great article.
Fantastic recipe. Thank you.
This may be the holy grail ! Is there any texture difference with using blender ; ie adding so much air it becomes foamy ?
Can you also tell us a bit about the holding capacity of the hollandaise ..does it have to be used within a set time of blending or can we feed the fashionably late ?
Would it improve as air leaves or might it separate ?
Thanks SO much !!
cool way to do the hollandaise! When does Joule come to Holland....? I still use my sous vide bassin but cant wait for this ingenious device called Joule. WHEN??? ;-))
Explain how the eggs in the recipe aren't poached. While they are cooked in the shells, the eggs are still poached.
"https://www.chefsteps.com/activities/can-t-f-it-up-eggs-benedict"
I have to agree with Juan-Carlos. These are not poached eggs. They are soft boiled. When I make eggs sous vide this is exactly how I do it. Don't get me wrong. This looks delicious, and it is no doubt safer and more fool proof (which is why I love sous vide) than actually poaching the eggs, and the results are good enough to pass off as a perfectly good substitute, but if you want to be picky about things then I agree with Juan-Carlos -- these eggs are not poached.
I made vegan Eggs Benedict once but it was just an english muffin
NO MIMOSA RECIPE????? REALLY>>> WTF>>>>
I prefer my yolks more runny, what temp should that be set at and would it affect the hollandaise?
Guys I think you all rock. Was excited to see this recipe. I've been trying to get poached eggs correct for a long time. Unfortunately you didn't get it either. Snotty egg whites and over cooked yolks. So disappointed. Think you need to reshoot this one. I'd really like to see it done correctly.
This is amazing! I will try this recipe this weekend. I would like my yolks more runny, what temperature should that be set? Thanks!
This is not a soft boiled egg. A soft boiled egg needs to be boiled. The outer (if not all) egg white is completely coagulated, in a soft boiled egg. That is not going on here. So, I'll ask you, just line i asked Juan, with the exception of the egg being in the shell, and the yolk not beyond completely runny (which i've had in a conventionally poached eggs as well) how is this not a poached egg?
Hi Numfon, Enjoy! For egg customization, check out our Egg Calculator. https://www.chefsteps.com/activities/the-egg-calculator
Hi Susann, We like our eggs this way (okay, we love them this way) but you can totally opt for different textures. Check out the egg calculator. https://www.chefsteps.com/activities/the-egg-calculator
Does anyone know the brand / model of the oven ChefSteps uses here ? Just curious ... and sometimes thinking that you should tell us more about the hardware you use.
Wenn du deine Frau entsprechend dressiert hast, komm ich dann mal so gegen 10 vorbei
Love this hollandaise recipe!!! Sooooo simple! If I don't have a scale (I know, I should get one), what are the approximate measurements for the hollandaise as I know ratios for that are important. Thanks!
Champagne. Orange juice. Drink.
Hey Al, our ovens are from Miele. Is there something specific you were wondering about them?
Lol. But grapefruit is awesome too. Richard: for something really special, try making mimosas with pectin-free juice. https://www.chefsteps.com/activities/tips-tricks-the-quick-simple-way-to-get-crystal-clear-juice
It looks great but it's hard to imagine it's not a calorie / cholesterol bomb. That Hollandaise sauce ( I am originally from The Netherlands ) is horrifying to my eyes. I was thinking perhaps that onion puree thing the ChefStep folks detailed a few weeks ago might be tweeked to make a satisfying alternative.
My friends: I has no intention to discuss if the eggs are poached or not when boiled in their shells. I was joking on that the description of the Eggs Benedict - did not include eggs. Now it does.
What happened to your hollandaise in a siphon recipe? Last for hours, easy to make & killer taste...
Here it is, but you can just put this in a siphon as well.
I'm planning on making this over the weekend for my mother-in-law. I have a quick question. What type of ham do you recommend for this? Is it just thin sliced deli ham or do I need to get something else? This seems like a stupid question but I've only got one shot at this
Another unrelated question I've always wondered. When you guys specify oven temperatures and times, are you using a conventional style oven or a convection oven? I have convection but never know whether to turn it on or not. Thanks!
Can you recommend another option for the Joule as it's not yet available in Canada? Can't wait to test this out on my family
Tom:
Second time I made the English muffins & they were excellent. Didn't have lactic acid found it in Brew supply store in liquid form. My scale doesn't do hundredths; so I measured out a scant teaspoon of 88%. Improved taste dramatically. I could make them a bit thicker than I did. I used two pans one for low heat & the second for medium heat. Both cast iron. The closed container (after they are done) makes sure they cook all they way thorough.
The Eggs Benedict are great. I sous vide at 61c for an hour. A little firmer egg white. A glass (or two) of champagne makes a pleasant meal for two (or more). I used an American smokehouse ham.
When I warm up my sous vide soft eggs I use hotter water than 140f about 160f in a small pan no fire. The cold eggs cool down the water before getting to the yolk thereby firming the whites.
Great recipe ChefSteps as usual!!
Fela Kuti in the background?
Yes Kim, use that cooler setting in your garage. Just heat the water to desired temp and pour into the cooler. Place food product into the water and close the lid. Check after the first hour to see if you need to add hot water to maintain temperature. Works great.
👌🏽 benilicious...
https://instagram.com/p/BH7xe79gCap/
Just finished eating and it turned out amazing. If anyone else is wondering I used thin slices boars head tavern ham and it was perfect. Thanks again chefsteps!
Sur la table has a similar device also you could get a sous vide. There are several options out there now.
Can I sous vide the eggs and hollandaise the night before?
I made 24 bennies!! I forgot to double the reduction amount so I added more lemon but that made it too lemony. My mistake. But it was great. Thanks! I love recipes that can be done in a few hours rather than half a day cause then I actually do them. Just sayin.
500 points for TLM reference
Prepped everything the night before, started up everything 2hrs before food time and can confirm, got hero status with the company. Friends were impressed with the "blend it and be done with it" approach to the hollandaise sauce. Knocked it out of the park.
Thanks for this no-stress recipe! The Hollandaise was bright and delicious, but came out a bit lumpy (egg yolk) from the Vitamix. I am trying to figure out if it's because I halved the recipe (so there was too little sauce for the Vitamix to work with) or I just didn't mix it long enough. Would mixing the egg yolks before cooking help? Any tips would be appreciated! :-D
Anova is what led me to Chef Steps before they devloped their Joule. Am wait-listed on Joule (until September) for my daughter.
