How can I incorporate sous vide eggs into other recipes (like making mayonnaise or hollandaise)?

Question

How can you incorporate sous vide eggs into other recipes? Learn how to use your perfectly cooked eggs to make things like mayonnaise or hollandaise.

Answer 1

Sous vide eggs can be incorporated into recipes like mayonnaise and hollandaise by using the pasteurized yolks as a base, ensuring a safe and creamy emulsion. The precise temperature control of sous vide cooking eliminates the risk of salmonella, making them ideal for these applications.

Detailed Explanation:

Sous vide eggs, cooked at precise temperatures, offer a safe and consistent alternative to raw eggs in recipes that require them, such as mayonnaise and hollandaise sauce. Here's how to incorporate them:

1. Cook the Eggs: Cook your eggs sous vide to achieve the desired yolk consistency. For mayonnaise and hollandaise, a yolk cooked at around 64°C (147°F) for about an hour is ideal. This results in a thick, custard-like yolk.

2. Cool Slightly: After cooking, gently crack the eggs and separate the yolks from the whites. Allow the yolks to cool slightly before using them. This prevents them from cooking further when you add other ingredients.

3. Make Mayonnaise: In a blender or food processor, combine the sous vide yolks with lemon juice or vinegar, salt, and any other desired seasonings. Slowly drizzle in oil (such as olive oil or avocado oil) while the blender is running until the mayonnaise emulsifies and thickens to your desired consistency.

4. Make Hollandaise: In a blender, combine the sous vide yolks with lemon juice and a pinch of salt. Melt butter until it's hot and foamy. With the blender running on low, slowly drizzle the hot butter into the yolk mixture until the hollandaise emulsifies and becomes thick and creamy. Season with cayenne pepper or other desired spices.

5. Adjust Consistency: If your mayonnaise or hollandaise is too thick, add a small amount of water to thin it out. If it's too thin, add a bit more oil (for mayonnaise) or melted butter (for hollandaise) while continuing to blend.

Pro Tip:

When making hollandaise, ensure the butter is hot but not browned. Browned butter will alter the flavor and color of the sauce. Also, drizzle the butter in very slowly to ensure proper emulsification and prevent the sauce from breaking.