Deep Fried Sous Vide Egg Yolks

Earlier today, I saw a discussion about sous vide eggs.  I went to my good friend Google and looked up a few recipes.  This one jumped out at me as something that I HAD to try.  The yolks came out with a consistency that is impossible to achieve with traditional cooking methods.  They weren't runny, but they were almost as smooth as pudding.  Adding a crunchy deep fried shell made them a great snack.  I'll definitely be making these again.

Deep Fried Sous Vide Egg Yolks

Ingredients:

• 7 eggs
• ⅓ cup flour
• ½ teaspoon baking powder
• 1 teaspoon sea salt
• Canola oil, for frying
• ½ cup fine bread crumbs
• 1 teaspoon black truffle salt
• 1 Tablespoon fine lemon zest (optional)

Directions:

1. Cook 6 eggs (reserving one) sous vide at 148°F for one hour.  Let the eggs cool in a bowl of tepid water for 10 minutes.
2. Turn on the faucet to very low. Working one by one, carefully crack a cooked egg into your hand, and let the white drip away under the water.  Set the yolks aside.
3. Heat about 1½ inches of canola oil in a small saucepan until it reaches 360°F (make sure the temp doesn’t exceed 370°F).
4. In a small bowl, combine the flour, baking powder and sea salt.  In a second bowl, whisk the remaining (uncooked) egg.  Spread the bread crumbs on a plate.
5. Gently roll each yolk in the flour mixture, then dip in the egg wash, then roll in breadcrumbs.
6. Fry each yolk for about 30 seconds, or until lightly golden brown.  Drain on a paper towel, then sprinkle with black truffle salt and lemon zest.

Notes:
I just used regular salt instead of black truffle salt, and I left the lemon zest out altogether. 

Comments

[lamb recipes]

Well done to you, hope more achievement to you. If you are actually conscious about your health and want to keep yourself fit and healthy than keep in mind that good health absolutely begins from a healthy mouth.