- 7 eggs, divided
- 1/3 cup all-purpose flour
- 1 teaspoon sea salt
- 1/2 teaspoon baking powder
- 1/2 cup fine bread crumbs
- canola oil for frying
- 1 tablespoon lemon zest (optional)
- 1 teaspoon black truffle salt
- 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.
04/12/2018
recipepes.com
Deep-Fried Sous Vide Egg Yolks, recipe
PT15M
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5
455 calories
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