This is eggs Benedict’s more refined cousin—sous vide eggs on wilted spinach with foolproof hollandaise. The secret: using a cooked 145°F (63°C) egg in the blender for the sauce. No whisking, no double boiler, no breaking. Just perfect hollandaise every time. The sous vide egg does double duty here. Four eggs get topped with spinach…
After twenty years in kitchens, I thought I knew eggs. Then I tried sous vide. Game changer. Drop eggs in their shells at 145°F (63°C) for an hour. Perfect soft “poached” eggs every time. Want hard-boiled? 165°F (74°C) for 45 minutes. No green ring, just creamy yellow yolks. The best part: make a dozen on…
There’s a secret to making scrambled eggs that are incredibly creamy, rich, and restaurant-quality – and it’s not what you think. It’s not adding cream or milk (though that helps). The real secret is finishing with cold butter, a French technique that transforms ordinary scrambled eggs into something extraordinary. I’m going to show you the…