Deep Fried Egg Yolks

It is with cooking eggs that the sous vide method really showcases its worth.  The consistency and temperature of an egg is affected by its temperature with each degree making a noticeable difference.  Boiling eggs relies on an estimation of time to get to the desired temperature.  But just a few seconds too long can result in an over cooked rubbery yolk.  Cooking these yolks at their ideal temperature of 148°F results in an egg yolk that it a soft and tender gel.  Deep frying in panko breadcrumbs brings a nice contrasting crunch.

I typically pair this dish with my pressurized egg sponge cake, parmesan creme brule, and deep fried custard.

Variations on Egg 11 2013

 Ingredients – Serves 4

  • 4 egg yolks
  • 1 egg lightly beaten
  • 1/2 cup panko bread crumbs
  • 1/2 cup all purpose flour
  • oil for frying
  • salt

Preperation

  • Heat the water bath to 148°F
  • Place each of the egg yolks into a small ziploc bag, remove as much air as possible, and seal.  Vacuum sealing runs the risk of breaking the yolk.
  • Clip the bags to the side of the sous vide container to avoid the yolks from crashing into each other or the coils and breaking before they are solidified.

Sous Vide Egg Yolk

 

  • Cook sous vide at 148°F for 45 minutes
  • Place the yolks in a bath of warm water until ready for frying
  • Carefully roll each egg yolk in flour, dip in the egg, then cover with the panko breadcrumbs
  • Fry the yolks until they float and are golden brown on each side
  • Place on a paper towel lined plate and sprinkle with salt
Egg Yolk Variations

Deep Fried Egg Yolk

 

 

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