Eggs
Poached Eggs
In this recipe I don’t go into any detail about different temperatures & timings as there is only 1 way to achieve the Holy Grail of poached eggs: A firm, set white & a runny yolk.
Egg Bites
Lovely versatile little things.
Hollandaise
USE YOUR SOUS VIDE TO MAKE HOLLANDAISE!
Not only can you poach your eggs at the same temperature but you can also hold the hollandaise until the moment you are serving. It is foolproof & allows for some creativity.
Beetroot Hollandaise
For a pretty pink twist try this beetroot version.
Saffron Hollandaise
For an earthy, savoury version try this saffron version.
Yuzu Hollandaise
For a punchy, citrus hollandaise try this yuzu version.