sous vide “poached” eggs with hollandaise

Categories: Eggs, Sauces and Such, Posted by Sandy Bergsten

sous vide “poached” eggs


1-2 eggs per person


Preheat the sous vide water bath to 148 degrees.

Using a slotted spoon, gently lower the eggs in their shells into the water bath. Cook for 1 hour.

Either serve immediately or lower the water bath temperature to 140 degrees and leave the eggs in the bath for up to an additional two hours.

The cooked eggs can be chilled in ice water for ten minutes and then refrigerated for up to a week. Reheat the eggs in 140-degree water for 15 minutes.

Note- to retain the shape of sous vide poached eggs, crack against flat surface and pull the shells apart over a bowl, not on the lip of a bowl. Lift out with a slotted spoon and serve.


sous vide hollandaise


1 sous vide “poached” egg

2 teaspoons lemon juice

½ cup unsalted butter, melted and warm

Kosher salt

Pinch of cayenne pepper


Remove a sous vide egg from the water bath. Place in a tall walled bowl or beaker. Add two teaspoons fresh lemon juice and a pinch of kosher salt. With a hand blender blend for 30 seconds. With the blender running slowly add one half cup warm melted butter. Add salt to taste and a pinch of cayenne pepper.

Makes ½ cup

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