Perfectly Poached Eggs
Sous Vide 53.5 c for 1 Hour for silky whites and velvety custard like yolks.
Souse Vide 54 c for 1 hour for silky whites and a yolk that will just hold its shape when cut, like thick custard.
Hollandaise Sauce
2 Egg Yolks
100 grams butter
1 Tablespoon Apple Cider Vinegar
1/2 Tablespoon Lemon Juice
1/8 Teaspoon of fine ground white pepper.
Place in sterilised jar, place in Sous Vide at 64c for 1 to 1.5 hours.
Vigorously shake a few times as the butter melts over the first few minutes, shake again after 20 mins, then let it cook for an hour in the Sous Vide, it should be fully incorporated and silky, ready to use right from the jar.
Option, add 2 Tablespoons of Horseradish Cream and 1 Tablespoon of Dijon Mustard for a stunning Standing Rib Roast or Rump Cap Roast sauce.