Read Online The Everything Guide to Cooking Sous Vide by Steve Cylka - Free Book Online

displacement method; the air will escape from the bag. Continue to lower the bag until it is about 1" from being fully submerged. Once the bag has been lowered, zip it shut with your fingers.
Place the bag in the water bath and cook sous vide for 60 minutes.
Pour the mixture into a blender and blend until smooth and emulsified.

Eggs Benedict
    Quick and easy to make, this indulgent dish is perfect for a weekend breakfast or brunch.
    Ingredients
    Serves 4
4 large eggs
2 English muffins, split
4 slices ham or Canadian bacon
Hollandaise Sauce (see recipe in this chapter)
     
Fill the water bath with water. Set your sous vide machine temperature to 147°F.
Place the eggs in the water bath and cook sous vide for 75 minutes.
Toast the English muffins.
To assemble, spoon a little Hollandaise Sauce on all 4 toasted muffin slices and top with a slice of ham. Gently crack an egg on top and spoon some more Hollandaise Sauce over the egg.

Eggs Florentine
    A variation of eggs Benedict, this recipe uses sautéed spinach instead of ham.
    Ingredients
    Serves 4
4 large eggs
1 tablespoon butter
2 cups fresh spinach
2 English muffins, split
Hollandaise Sauce (see recipe in this chapter)
Add a Little Salmon
Lift this recipe to another level by adding a thin slice of smoked salmon. The smokiness of the salmon perfectly complements the spinach and the egg.
     
Fill the water bath with water. Set your sous vide machine temperature to 147°F.
Place the eggs in the water bath and cook sous vide for 75 minutes.
Melt the butter in a large skillet over medium heat. Add the spinach and cook until wilted, stirring often. Remove from heat.
Toast the English muffins.
To assemble, spoon a little Hollandaise Sauce on all 4 toasted muffin slices and top with some cooked spinach. Gently crack an egg on top and spoon some more Hollandaise Sauce over the egg.

Scrambled Eggs
    Sous vide is quite possibly the greatest way to cook scrambled eggs. There is no need to hover over the skillet stirring; instead, just stick them in the water bath and they come out light, fluffy, and delicious.
    Ingredients
    Serves 2
4 large eggs
1 1 ⁄ 2 tablespoons butter, melted
2 tablespoons heavy cream
1 / 8 teaspoon sea salt
1 / 8 teaspoon freshly ground black pepper
Double Up!
The recipe can easily be doubled and, if the water bath is large enough, you could prepare multiple batches at once. Each batch needs to be in a separate bag. This is an ideal way to make lots of scrambled eggs for a family holiday brunch.
     
Fill the water bath with water. Set your sous vide machine temperature to 167°F.
Place the eggs, butter, and cream in a small bowl and mix thoroughly with a whisk or immersion blender.
Pour the mixture into a food-safe zip-top bag. Slowly lower the bag into the water using the water displacement method; the air will escape from the bag. Continue to lower the bag until it is about 1" from being fully submerged. Once the bag has been lowered, zip it shut with your fingers.
Place the eggs in the water bath and cook sous vide for 20–25 minutes. Every 5 minutes, take the bag out of the water and massage it in your hands. Use a towel to protect your hands from the heat.
Spoon the eggs onto 2 plates and sprinkle with salt and pepper. Serve immediately.

Asparagus and Prosciutto Scrambled Eggs
    Featuring perfectly cooked, tender asparagus with light and fluffy eggs, this light breakfast showcases the wonderful results of sous vide cooking.
    Ingredients
    Serves 2
12 asparagus spears
1 teaspoon olive oil
4 large eggs
1 1 ⁄ 2 tablespoons butter, melted
2 tablespoons heavy cream
2 slices prosciutto
2 tablespoons grated Parmesan cheese
2 tablespoons minced fresh flat-leaf parsley
1 / 8 teaspoon sea salt
1 / 8 teaspoon freshly ground black pepper
     
Trim the asparagus by snapping off the bottoms with your fingers.
Fill the water bath with water. Set your sous vide machine temperature to 180°F.
Place the asparagus and oil in a food-safe bag and vacuum seal the bag. Make sure