Deep Fried Sous Vide Egg Yolks Recipes

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DEEP-FRIED SOUS VIDE EGG YOLKS



Deep-Fried Sous Vide Egg Yolks image

If sous vide eggs had been invented 2,000 years ago, there would have been entire books of the Bible dedicated to their praise. But at the last meeting of the Jet City Gastrophysics, we took a giant leap forward. You see, the beauty of a sous vide egg lies in its exquisite texture. After about an hour in the water bath, the yolks become buttery with nearly the texture of pudding. The only way to improve on this amazing transformation is to add a crunchy shell. These fried eggs make excellent tapas, particularly if your guests aren't expecting what's inside. Perhaps in another thousand or so years, we'll discover something even more delicious.

Provided by Seattle Food Geek

Categories     Appetizers and Snacks     Tapas

Time 1h41m

Yield 6

Number Of Ingredients 8

7 eggs, divided
⅓ cup all-purpose flour
1 teaspoon sea salt
½ teaspoon baking powder
½ cup fine bread crumbs
canola oil for frying
1 tablespoon lemon zest
1 teaspoon black truffle salt

Steps:

  • Immerse 6 eggs in a large pot or container of water with a sous vide insert. Set temperature to 148.1 degrees F (64.5 degrees C); cook for 1 hour. Let eggs cool in a bowl of tepid water for 10 minutes.
  • Turn on your faucet to very low. Crack each cooked egg into your hand carefully and let the white drip away under the water. Place yolks in a bowl.
  • Combine flour, sea salt, and baking powder in a small bowl. Whisk the remaining egg in a second bowl. Spread breadcrumbs on a plate.
  • Heat about 1 1/2 inches oil in a large saucepan to 360 degrees F (182 degrees C).
  • Roll each yolk gently in the flour mixture. Dip into the egg wash and roll in the breadcrumbs. Place coated yolks in the hot oil; fry until lightly golden brown, about 30 seconds. Drain on a paper towel. Sprinkle lemon zest and truffle salt on top.

Nutrition Facts : Calories 161.1 calories, Carbohydrate 12.5 g, Cholesterol 217 mg, Fat 8.2 g, Fiber 0.7 g, Protein 9.3 g, SaturatedFat 2.1 g, Sodium 830 mg, Sugar 1.1 g

DEEP-FRIED SOUS VIDE EGG YOLKS



Deep-Fried Sous Vide Egg Yolks image

If sous vide eggs had been invented 2,000 years ago, there would have been entire books of the Bible dedicated to their praise. But at the last meeting of the Jet City Gastrophysics, we took a giant leap forward. You see, the beauty of a sous vide egg lies in its exquisite texture. After about an hour in the water bath, the yolks become buttery with nearly the texture of pudding. The only way to improve on this amazing transformation is to add a crunchy shell. These fried eggs make excellent tapas, particularly if your guests aren't expecting what's inside. Perhaps in another thousand or so years, we'll discover something even more delicious.

Provided by Seattle Food Geek

Categories     Tapas Recipes

Time 1h41m

Yield 6

Number Of Ingredients 8

7 eggs, divided
⅓ cup all-purpose flour
1 teaspoon sea salt
½ teaspoon baking powder
½ cup fine bread crumbs
canola oil for frying
1 tablespoon lemon zest
1 teaspoon black truffle salt

Steps:

  • Immerse 6 eggs in a large pot or container of water with a sous vide insert. Set temperature to 148.1 degrees F (64.5 degrees C); cook for 1 hour. Let eggs cool in a bowl of tepid water for 10 minutes.
  • Turn on your faucet to very low. Crack each cooked egg into your hand carefully and let the white drip away under the water. Place yolks in a bowl.
  • Combine flour, sea salt, and baking powder in a small bowl. Whisk the remaining egg in a second bowl. Spread breadcrumbs on a plate.
  • Heat about 1 1/2 inches oil in a large saucepan to 360 degrees F (182 degrees C).
  • Roll each yolk gently in the flour mixture. Dip into the egg wash and roll in the breadcrumbs. Place coated yolks in the hot oil; fry until lightly golden brown, about 30 seconds. Drain on a paper towel. Sprinkle lemon zest and truffle salt on top.

Nutrition Facts : Calories 161.1 calories, Carbohydrate 12.5 g, Cholesterol 217 mg, Fat 8.2 g, Fiber 0.7 g, Protein 9.3 g, SaturatedFat 2.1 g, Sodium 830 mg, Sugar 1.1 g

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