Avocado, boiled eggs, hollandaise, and fried peppers on a bagel from a local place. Scrambled some of the egg white.
The boiled eggs were done at the same temp as the sauce but for twice the time.
Hollandaise recipe link:
by SnarkyIguana
Avocado, boiled eggs, hollandaise, and fried peppers on a bagel from a local place. Scrambled some of the egg white.
The boiled eggs were done at the same temp as the sauce but for twice the time.
Hollandaise recipe link:
by SnarkyIguana
2 Comments
I’ve been wanting try this—was the sauce perfect or did it separate?
Tbh this loses me. I applaud the effort and ingenuity but, to me, cooking things sous vide is a tool and not a destination. I like cooking, period.
Using an immersion circulator to cook things that are vacuum-sealed is a really useful technique. Can do really nice things with certain proteins and also do interesting things with various vegetables.
It’s just not hollandaise. It’s no less hollandaise than jar-bought; it’s also no more. No dis—if that’s your jam, do it.
But like, this feels like having a hammer and looking for a nail.