Food processor hollandaise
- melt half a stick of butter. While melting, in the processor bowl
- 2 egg yolks
- dash of dijon
- juice of a lemon
- add the melted butter
After processing, I suspect that the butter was not hot enough to cook the egg yolks, and the sauce was too thin. So I tranferred the sauce to a stainless bowl and used the 170F sous vide that was cooking the eggs as a double boiler bath and whisked the hollandaise until it thickened.
Soft boiled eggs
The basic problem with sous vide eggs is that the kind of long-term thermal equilibrium that works for meat is not ideal for eggs. The reason is that the yolks set at a lower temperature than the whites. So what people do is use the sous vide as a way to boil eggs below actual boiling. I tried 170F for 15 minutes. The result had the yolks set a bit more than I wanted, and the whites were better but still a bit runny.
Didn’t have Canadian bacon, so I used some pan-fried bacon to make a pseudo eggs Benedict.