Frying eggs yolks isn’t a new thing, but frying sous vide egg yolks is – 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 yolk becomes buttery with nearly the texture of pudding. The only way to improve on this amazing transformation is to add a crunchy coating. These fried eggs yolks 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.
Prep Time::30 mins
Cook Time:: 1 hr 5 mins
Additional Time::10 mins
Total Time:: 1 hr 45 mins
Servings::6
Yield::6 yolks
Ingredients
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 (Optional)
1 teaspoon black truffle salt
Directions
Immerse 6 eggs in a large pot or heat-proof container of water with a sous vide cooker. 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 kitchen faucet to very low. Crack each cooked egg carefully into your hand; 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 bread crumbs onto a plate.
Heat about 1 1/2 inches oil in a deep saucepan over medium heat to 360 degrees F (182 degrees C).
Roll one yolk gently in flour mixture. Dip into beaten egg; let excess drip back into the bowl. Roll in the breadcrumbs. Place breaded yolk onto a plate. Repeat with remaining yolks.
Lower yolks carefully into hot oil, in batches if necessary. Fry until lightly golden brown, about 30 seconds. Transfer to a paper-towel-lined plate to drain. Repeat frying and draining if necessary. Sprinkle lemon zest and truffle salt on top.
Editor's Note:
Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.