Go to the Recipe: Foolproof Sous Vide Eggs Benedict
Made this recipe yesterday. I no longer have my Joule... It died after a couple of years. I had one of the competitors... FMF...
Eggs came out hard boiled..
I do not blame my instruments... Even though it wasn't a Joule. I do recognize now that I should calibrate the temperature probe for whatever brand I have. Just because the device says it registers 167F, that does not mean ....
A hard boiled egg coming out is a good indicator the thermister is not quite right...
And the first step to fixing it is....
CLEANING IT.
No go on freezing. There is no coming back from that.
Can you make the hollandaise ahead of time, freeze it and then reheat? If so at what temp would you reheat?
Agree! Two hours gives you hard boiled eggs! I thought it was odd the recipe did not mention what was printed on the page. The hollandaise was delicious, but the eggs a fail.
I tried this recipe last night before rolling it out to guests in a week or so. The hollandaise source was really good and was so quick. I have a couple of general questions regarding the recipe.
Is 40g of vinegar sufficient for the shallot reduction? Even after only 60 seconds of simmering there was virtually no liquid that could be squeezed out of the shallots through the seive. TIt certainly didnt look anything like the phoro in the recipe.
The eggs I used were from a local farm and were about 24 hours old (very fresh). My sous-vide water bath was at 75C (also verified using an instant read thermometer) and the chilled eggs were in the water for 14 minutes (1 minute longer than the recipe calls for). When the eggs were cracked, although the white was opaque it was still very runy - certainly not firm. To get it to the soft poached egg consistency should I leave them in the bath for longer or should I raise the temperature of the water?
I do like the 167°F x 13 min (or 167°F x 16 min in my Anova combi oven) method, but I only need to do 2 at a time.
I've discovered that thanks to Joule's low minimum water level and fast heating rate, I can use a tiny container with just enough water to cover the eggs, and go from a cold start to sous vide eggs in ~8 minutes.
Another trick that would help with larger numbers of eggs is that once you hit 13 min, dump the water and refill with cold tap water to stop the cooking. Then ramp it up to 130°F and you can hold them there with little change while you finish your prep.
Try adjusting the temp to your taste?
The hollandaise is a keeper. The egg prep in this recipe not so much. A properly poached egg with firm whites and runny yolks is what I want in a Benedict. With this method, you don’t get either.
Wow! Loved this one. Will never make hollandaise a different way. Phenomenal set of steps that lets you serve a group in an easy way.
Any vinegar that you like the taste of will work great
I dont have champagne vingegar what can i substitute?
I have done this many times and it works out great.
I used the Chefsteps app to cook this recipe with my Joule. My eggs came out not runny, instead it came out with runny whites, and hard yolk center. Isn't 2 Hours too long for cook time?!?! Threw away all my eggs, also did not make hollandaise, just the eggs. Can someone tell what went wrong? There is no setting in the app to have the cook time less than 2 hours.
Sous vide eggs are way too runny? Why not cook longer or change the temperature slightly to avoid that?
May I suggest that the interest of this "fussy" recipe is that you get everything done in the same bath, at the same temperature, for the same duration ?
To simplify it even more, I would cook the hollandaise in a Mason jar instead of a ziplock bag, so to blend it directly in the jar once cooked.
Thanks to CS this recipe was very appreciated by friends today.
Can I be lazy and mix the ingredients for the Hollandaise the night before? That way I can sleep in, grab it from the fridge and pop it in the sousvide from there? I'm afraid the shallot and vinegar might get to pungent left overnight....
John, you are obviously a professional. Do you have a cookbook, site, or blog where I could learn more of your methods?
Hi! Potentially dumb question from a sous-vide novice: If I have a circulator I can start remotely, can I toss everything in the water bath for an hour or two, go run errands, and an hour or two before I get home, turn it on? I'm a bit worried that exposing the eggs to the temperature gradient while it warms up would ruin the consistency. Thanks!
Holy Moly Batman,
The Hollandaise was amazing. I was sure it would fail! Mais Non! I was gratefully wrong. Classically trained I used a wine, shallot and peppercorn reduction and even cut the recipe in half. It was all very counter intuitive and yet it is the only way I will make this sauce again.
Well done 👍
Made this for a 4th of July Brunch. CS makes it easy.
Used this recipe to feed 9 people on Mother's Day. It worked exactly as promised. In addition, everyone raved about how good the food was. We thought it might be the best Hollandaise we have had. Also it gave me the time to socialize when people started arriving. Thanks so much. I will be using this recipe again.
This came out great for our mothers day brunch. Omitted the shallot vinegar and didnt seem to miss it. Probably will add a bit more lemon juice next time to compensate for the missing acidity.
One tip: Blend the Hollandaise last. I followed tbe recipe and blended it before taking the eggs out. But shelling and plating the eggs took lomg enough for the sauce to cool down too much. Keepimg tne unblended sauce in the water bath until the end should ensure it is served at its hottest.
I've started poaching the Canadian Bacon. It warms it but it doesn't get tough or curl.
For sous vide, the bacon can be placed into a bag. I woulldn't heat it too long though as it can dry, curl and get tough.
For regular poached eggs i simply drop the bacon into the pot with the eggs three minutes before the eggs are done. Many times thin sliced bacon floats up like pasta screaming "I'm warmed". It only takes two minutes for the bacon. No, it doesn't seem to change the bacon flavor. I guess it could remove some smoke flavor but I have not noticed..
Cheers!
Bobby G
This is way too fussy and time consuming. The Sous Vide is great for temperature control. For an easier Hollandaise sauce, combine 2 raw whole eggs, 2-3 Tbsn lemon juice, and 1/4 lb of melted butter. Mix with immersion hand mixer for 30 sec. Place in 4-oz glass screw-top jars (you can get them from Uline for 80-cents each), This fills 2 jars. Place in sous vide at 65C for 30 minutes, and you get perfect Hollandaise without fuss. You can freeze raw mix, then cook later. You can cook the sauce, then freeze, reheating at 60C indefinitely. At 63C the sauce doesn't thicken. At 67C the sauce becomes thicker or grainy. Poached eggs are really easy: strain in a colander. Preheat water in a dutch oven to boiling, then turn off the heat, add 1 Tbspn white vinegar and salt, gently add the eggs when the water becomes still, remove with slotted spoon after 3-4 minutes according to preference. Sous vide eggs are way too runny.
Is there any conversion for this recipe to match the 75 c eggs? Anyone tried?
https://www.chefsteps.com/activities/75-c-egg
A+ recipe! I added some dill, capers and lemon zest to the Hollandaise before blending it. Insanely amazing. Highly recommend. Also great for salmon (or any other seafood) Benedict.
Made it and it turned out just like the video. Thanks for making me look good!!!
Made it, i found the whites too runny and the yolks not liquid enough, but still easier than poaching them. The sauce worked, i found it a bit too acidic tasting it on its own, but with the eggs and the muffin, it mellowed out wondefully.
Hello guys! I did this recipe and it’s amazing. The sauce, it’s so easy to prepare that I’m going to used it in other dishes like chateaubriand with bearnaise.
It’s a perfect guide to host a Sunday brunch and crush it with a little effort.
just cook both for 1 hr in the poached egg recipe he cooks the egg for 1 hr at 147 and on this recipe it says the hollaundaise can be cook 1-2 hrs
Is therme any way to shorten cooking time to 1 hour? E.g. with higher temps and separating the sauce from the eggs?
I've used white wine vinegar for most of my hollandaise making career, and still do when I don't have champagne vinegar on hand. For myself, I don't taste much, if any difference.
Whipped this up for our "eclipse" viewing party. Recipe was perfect as written, and the flavor was fantastic. It was "lights out declicious," so to speak. It was great having everything prepped and plated to eat outside with a fresh summer fruit salad and some mimosas. Threw everything in the bath at 7 a.m. and ate at 9 a.m., just as moon started to do its thing. Thanks ChefSteps!
Can you use something other than champagne vinegar?
Try letting the eggs come to room temp before adding. 75 minutes yields a great yolk. 2 hours makes them too stiff if you ask me. Keep in mind the white will be runny either way but it's still safe to eat. - I've made this recipe at least 15 maybe even 20 times now and have never done the shallot reduction. Yolk, butter, lemon, salt, water. That's it. Good luck!
I cooked the eggs for one hour and fifteen minutes and they came out very runny, not like true benedicts. Are you supposed to go the entire two hours for the eggs? The recipe says an hour or more, but that didn't yield good results. The hollandaise did blend nicely, but it had to much of a vinager taste to it. Is it possible to X that ingredient altogether? As far as I know the traditional sauce doesn't use vineger. I just haven't had much luck cooking eggs sous vide in general. The results have not been consistent. Maybe there are to many variables at play, like egg size and type?
I did and it worked perfectly!
I just tried this as my first ever Sous Vide attempt. It worked as it said it would (Awesome). I added a step in the sauce by using clarified butter, because I was afraid it would not incorporate correctly. Has anyone just put the butter in with the other sauce ingredients and if so did that work well when it was blended. Thanks for your help.
I have a ninja blender with the Direct in-cup blender. Has anyone tried to sous vide the sauce directly in the blender cup container and go right to it when it come time to emmulsify? I frequently use the cup filled with water to weigh down float prone items or if I happen to get an air pocket in my bag.
Also, I agree I like my white a little firmer than this recipe provides. I found a great guide over at Serious Eats. I go for the 13 min higher temp option, if you get the water right around the suggested temp and drop your eggs, you can pop in the joule to sustain and it's quick enough where you have time to blend the sauce without much holding time required:
http://www.seriouseats.com/2013/10/sous-vide-101-all-about-eggs.html
This is pure love! This video is funny and so damn delicious
