63˚C EGGS & HOLLANDAISE

Do you love eggs Benedict but hate poaching eggs? Well the 63˚C egg will make you look like a poaching pro. It’s so easy all you have to do is add eggs to water, that’s it! And if eggs Benedict are your jam, then you know how temperamental hollandaise sauce can be. Well, leave it to the MEAT! Sous Vide Cooker to do all the work for you!

EQUIPMENT NEEDED

MEAT! Sous Vide Cooker

INGREDIENTS

1-12 fresh eggs

FOR THE HOLLANDAISE

1 63˚C egg
2t lemon juice
Pinch of cayenne pepper
1/2 cup unsalted melted butter (warm)
Kosher salt

63˚C EGGS & HOLLANDAISE

EQUIPMENT NEEDED

MEAT! Sous Vide Cooker

INGREDIENTS

1-12 fresh eggs

FOR THE HOLLANDAISE

1 63˚C egg
2t lemon juice
Pinch of cayenne pepper
1/2 cup unsalted melted butter (warm)
Kosher salt

DIRECTIONS: EGGS

Preheat your sous vide machine water bath to 63˚C or 145˚F.

When the water reaches temperature use a spoon to carefully lower the eggs into the water bath and cook the eggs for 1 hour.

Once the eggs have cooked for 1 hour, you can keep them in the bath for up to 2 hours, or cool them down and store them in the refrigerator. To serve, gently crack and remove the eggshell, then serve however desired.

DIRECTIONS: HOLLANDAISE

To make the hollandaise sauce, use 1 freshly cooked sous vide 63˚C egg, remove the shell and place the egg in a blender.

Add lemon juice and cayenne pepper, then blend on low speed for about 30 seconds.

With the blender running slowly add the warm butter. Once all the butter has been added the sauce should become thick and should coat the back of a spoon. Adjust the sauce for salt to taste, then serve.

DIRECTIONS:

Preheat your sous vide water bath to 131°F.

Place the shrimp, 3 tablespoons of butter, garlic, and chili paste in a vacuum seal bag. Vacuum and seal the bag.

Once the water is to temp, add the bag to the water and cook for 20 minutes.

While the shrimp is cooking, add the reserved 2T of butter to a large pan set over medium-high heat. Add the jalapeno, jicama, lime juice and chili powder. Cook for about 5 minutes. Then when the shrimp is done cooking, add the entire contents of the bag to the pan, toss everything to combine and cook for about 3-4 minutes, or until the sauce is slightly thickened. Sprinkle the chopped cilantro on top, then serve.

DIRECTIONS: EGGS

Preheat your sous vide machine water bath to 63˚C or 145˚F.

When the water reaches temperature use a spoon to carefully lower the eggs into the water bath and cook the eggs for 1 hour.

Once the eggs have cooked for 1 hour, you can keep them in the bath for up to 2 hours, or cool them down and store them in the refrigerator. To serve, gently crack and remove the eggshell, then serve however desired.

DIRECTIONS: HOLLANDAISE

To make the hollandaise sauce, use 1 freshly cooked sous vide 63˚C egg, remove the shell and place the egg in a blender.

Add lemon juice and cayenne pepper, then blend on low speed for about 30 seconds.

With the blender running slowly add the warm butter. Once all the butter has been added the sauce should become thick and should coat the back of a spoon. Adjust the sauce for salt to taste, then serve.