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Sous Vide Style Poached Eggs with Hollandaise Sauce

Date Added: Feb 28, 2012 American Breakfast
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Prep Time

10 mins

Cook Time

45 mins

Ready In

55 mins

Serving

1

*to adjust serving size click on "serving box".

Description

Eggs cooked with an immersion circulator are not strictly speaking cooked sous vide, since they aren’t vacuum sealed nevertheless these are perfect in shape and texture. Chef Fannar serves them with white asparagus, potatoes, leeks, touch of truffles and of course hollandaise sauce.


Ingredients

  • 2  Each Eggs
  • 1
  •  Pinch Salt
  • 2
  •  To Taste Grated cheese
  • 3
  •  To Taste Black Truffles
  • 4
  •  To Taste Watercress
  • 5

Directions

     

    1. Eggs are cooked in a circulator at 62.5C or 145F for 40 minutes.
    2. Let eggs rest for 5 minutes before you crack them open.
    3. When you cook the eggs in a circulator, the eggs are perfectly cooked and they keep a nice shape and have nice texture.
    4. You can also poach the eggs the traditional way if you don´t have a circulator at home!
    5. Season poached egg with salt.
    6. Place on a bed of potato puree.
    7. Serve these with poached white asparagus, sauteed leeks and boiled potatoes.
    8. Finish with grated cheese and black truffles.
    9. Garnish with watercress and crispy bread.
    10. Enjoy!

     

     

     

     

     

    Small boiled Potatoes

    Ingredients

  • 5 Each Small Potatoes
  • Directions

     

    1. Boil potatoes with salt and crushed caraway seeds.
    2. Boil potatoes until soft.
    3. Season with oil and salt before serving.

     

    Poached White Asparagus

    Ingredients

  • 4 Each White Asparagus
  • Directions

     

    1. Cut asparagus into small pieces.
    2. Place in boiling water with salt and little bit of butter.
    3. Boil for 1 minute.
    4. Take the asparagus out of the water, season with salt and few drops of cider vinegar.

     

     

    Hollandaise Sauce

    Ingredients

  • 2 Tea Spoon(s) Egg yolk
  • 7 1/8 Ounce(s) Weight Clarified butter
  • 1 Tea Spoon(s) Truffle oil
  • To Taste Cider Vinegar
  • 2 Tea Spoon(s) Lemon juice
  • Pinch Salt
  • Directions

    1. Heat egg yolks in a pot and whisk, be careful not to scramble the eggs!
    2. Add cider vinegar.
    3. Slowly add the clarified butter while whisking.
    4. It is important that the butter is the same temperature as the eggs.
    5. Season with salt.
    6. Add truffle oil and fresh lemon juice to add a little tang to the sauce.
    7. The sauce is ready when it has thickened up and is light yellow, smooth and creamy.

    Sauteed Leeks

    Ingredients

  • 1/3 Cup(s) Leek
  • Directions

    1. Saute leeks with salt and olive oil.

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