Fried egg yolk

Someone should have thought of preparing a sous vide egg a hundred years ago. Then no one would have known that an egg yolk can have a dry texture. But hey, better late than never. The beauty of a sous vide egg is its mouthwatering texture. When the eggs are cooked sous vide in their shells for 60 minutes, they retain a creamy texture that's much like soft butter. This can be taken to an even higher level by coating them in a crispy coating.

Author	Jorick
People	4
Temperature	64
Cooking time	1 hour
Prep time	15 minutes

Ingredients

• Eggs
• Flower
• Panko or breadcrumbs
• Salty
• Egg white

Preparation

Get everything ready

Take a pan or sous vide container and fill it with warm water. Set the sous vide appliance to 64°C (140°F).

Yarn

Place the eggs without a sous vide bag or vacuum bag in the sous vide container and let them cook for 60 minutes.

Split

After cooking, let the eggs cool in cold water for 10 minutes. Then crack the egg and separate the yolk and white. Hold the egg in your hand. Turn on the tap and let the water flow gently over the egg. Slowly rinse off the whites, one at a time.

Breading

Dip the egg yolks, one at a time, in the flour. Then in the raw egg whites, and finally in the panko or breadcrumbs. Once this is done, dip them again in the egg whites and then in the panko or breadcrumbs.

Frying

Deep-fry the breaded egg yolks in a deep fryer at 180°C (350°F) for about 2 to 3 minutes until golden brown. Once the egg yolks are done, season them with a little salt.

Serve

For example, serve the egg yolks with a classic steak tartare and a fresh mayonnaise.

Use these products

[product=sous-vide-bak-met-lid]
Handy for this recipe
[/product]

[product=ivide-circulator-stick-2-0]
Perfect for this recipe!
[/product]

[product=vacuum bags]
Suitable for sous vide cooking
[/product]