Ingredients
200 g | egg yolks, cleaned of all whites (from approximately 12 large eggs) |
2 g | salt |
475 g | ice cubes |
475 g | water |
12 large egg yolks, cleaned of all whites |
¼ teaspoon salt |
4 cups ice cubes |
2 cups water |
Essential Equipment
- Sous Vide Device
- Digital Kitchen Scale
Instructions
- Use sous vide device to heat water bath to 149 degrees F/65 degrees C. Alternatively, fill 8- to 12-quart cooler halfway with boiling water; close lid and set aside.
- 200 g egg yolks, cleaned of all whites
- 2 g salt
- If using cooler, add cold water until water in cooler registers 151 degrees F/66 degrees C. Gently lower bag into water bath or cooler, allowing any remaining air bubbles to rise to top of bag (do not let go of bag). Reopen 1 corner of zipper, release remaining air pocket, and seal bag fully. Release bag into water bath or cooler and cook for 32 minutes. If using cooler, stir in boiling water as necessary to maintain water temperature of 149 degrees F/65 degrees C; keep cooler lid closed when not adding water.
- 475 g ice cubes
- 475 g water
- Remove bag from water bath or cooler and immediately transfer to ice bath; let chill until cold to touch, at least 10 minutes. Transfer sauce to airtight container or squeeze bottle and refrigerate until ready to use.
Instructions
- Use sous vide device to heat water bath to 149 degrees F/65 degrees C. Alternatively, fill 8- to 12-quart cooler halfway with boiling water; close lid and set aside.
- 12 large egg yolks, cleaned of all whites
- ¼ teaspoon salt
- If using cooler, add cold water until water in cooler registers 151 degrees F/66 degrees C. Gently lower bag into water bath or cooler, allowing any remaining air bubbles to rise to top of bag (do not let go of bag). Reopen 1 corner of zipper, release remaining air pocket, and seal bag fully. Release bag into water bath or cooler and cook for 32 minutes. If using cooler, stir in boiling water as necessary to maintain water temperature of 149 degrees F/65 degrees C; keep cooler lid closed when not adding water.
- 4 cups ice cubes
- 2 cups water
- Remove bag from water bath or cooler and immediately transfer to ice bath; let chill until cold to touch, at least 10 minutes. Transfer sauce to airtight container or squeeze bottle and refrigerate until ready to use.