The Easiest Eggs Benedict | Sous Vide Poached Eggs and Hollandaise
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- Опубліковано 6 лют 2025
- There simply isn't a more foolproof way to make eggs Benedict than with sous vide poached eggs and sous vide hollandaise. The best part is they'll cook in the same bath for the same amount of time! Not only is this the easiest way to make eggs Benedict, it's also the best way when you're making a large batch.
In this video we experiment with different times and temperatures for the poached eggs to help you determine which sous vide poached egg best suits you!
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They look delicious!
Thank you! They taste even better!
Thank you for testing 167 12 and 13 minutes. That was exceedingly helpful!! Not to mention the Hollandaise sauce Boom! Appreciate all you do!!
Thanks for watching and commenting! Appreciate the kind words!
Hop it’s not too late to comment. I’ve heard about sous vide poached eggs but that hollandaise method is incredible’ will be doing that today!!! Thanks fo in complicating a complicated dish nap glad I found this!!!😊😊😊
Never too late to comment! Thanks for watching and commenting! Glad you found the video useful!
A thing i like doing with the eggs because i noticed the problem with the egg whites is too crack them into a slotted spoon place them in a pot of simmering water for like 30 seconds and that fixes the egg white problem never made egg bennedict but though sous vide made a bunch of thing sous vide but though
Yup. That’s a great tip! Thanks for watching and commenting!
The hollandaise looks a little thin to me. Could it be sous vide a little longer or perhaps a higher temperature? If it’s set for five minutes, would it get thicker then?
More egg yolk would thicken it
The hardest part I find with eggs is having to get them out at the exact right time.
Everything else I cook in the sous vide can just sit there, in the water, for an extra 15 minutes or 30 minutes when I get held up doing something else. But with eggs you have to get them out at the right time, if you don't then they are different to how they should be.
But hey, thats just an issue with me hahahahhahhaa
Thanks for doing this video, I think out of all of them I would do the the 13 minute version.
But it is pretty cool that there are so many different ways you can do them.
Totally agree on how that makes eggs unique with sous vide! Not the cook to one temp all the way through were use to using sous vide for.
Thanks for watching and commenting!
You could put them in one of those nets that oranges come in. That way, you get them in at the same time and take them out at the same. Cheese cloth would work as well.
The Hollandaise looks a little thin. How would you thicken it up a bit?
More egg yolk will thicken it up! Sorry it took a while to respond.
That‘s not a sauce hollandaise. It has no structure. If you want the water content to be that high add a stabiliser like xanthan gum. Otherwise use ghee or clarified butter instead of the whole butter and you will get a much better texture.
Appreciate the input! Great for the community!
Meant uncomlicating of course. For me the stumbling block has always been the sauce. No fuss no mess
Yes! Truly the beauty of it!
Ma''am Pa-interview ka kay Ferguson
Sorry, but I’m not following
@@topsousvide sorry it was meant for another live video.
@@asianchinito all good!
Why the damned music?
🤷🏽♂️not using it in the newest videos