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.
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
- 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.
- Cook sous vide at 148°F for 45 minutes
- Place the yolks in a bath of warm water until ready for frying
- Heat the oil to 375°F
- 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