Recipe: Delicious Fried Egg Yolks Benedict - Sous Vide

Fried Egg Yolks Benedict - Sous Vide. One of my favorite breakfast of all time is Eggs Benedict. I love these things and it is super easy and simple to make. Cook your eggs AND hollandaise in the same sous vide bath, and knock out the two trickiest components.

Fried Egg Yolks Benedict - Sous Vide Those egg yolks have gone from completely liquid to a soft, malleable texture that easily holds its shape. Loose white: Watery with coagulated chunks of protein. Tight white: Completely opaque, firm enough to break along fault lines. You can cook Fried Egg Yolks Benedict - Sous Vide using 5 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Fried Egg Yolks Benedict - Sous Vide

  1. You need 8 of eggs.
  2. You need 8 pieces of Canadian bacon.
  3. You need 1/2 cup of bread crumbs.
  4. It's 1/2 cup of parmesan cheese.
  5. Prepare 1 Jar of (or dried packet-just add milk) Hollandaise Sauce.

Thankfully to sous vide, making eggs benedict just got a whole lot easier. This sous vide eggs benedict recipe uses the same temperature to The poached eggs require something different I think. The whites were still super runny and the yolks almost firm. When the water reaches the target temperature.

Fried Egg Yolks Benedict - Sous Vide instructions

  1. Sous Vide the eggs for 35 Minutes at 132 degrees.
  2. After cooking the eggs in the sous vide place the eggs in an ice bath for 10 minutes..
  3. Now separate the egg whites from the egg yolk. Gently crack the egg, the egg white will fall off around the yolk..
  4. Add an oil of your choice to a frying pan and place on high heat..
  5. Mix the breadcrumbs and parmesan cheese together. Add salt and pepper..
  6. Coat the egg yolks with the breadcrumb mixture and place in the frying pan for 2-3 minutes on each side. For a softer yolk cook for 1 minute on each side..
  7. In a separate frying pan heat each side of the Canadian bacon on medium-high for 3-5 minutes on each side..
  8. Place 4 pieces of cooked Canadian bacon on a plate. Too each bacon piece with a fried yolk. Drizzle hollandaise sauce over each egg yolk. Enjoy!.

Using a slotted spoon, lower eggs into the pot. Add melted butter, lemon juice, yogurt, mayonnaise, and salt. Egg yolks, however many you want to confit, olive oil, enough to cover the yolks. Separate the egg yolks from the whites. You see, the beauty of a sous vide egg lies in its exquisite texture.