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.
- 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)
- 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.
- 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.
- 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).
- 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.
- Gently roll each yolk in the flour mixture, then dip in the egg wash, then roll in breadcrumbs.
- 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.
I just used regular salt instead of black truffle salt, and I left the lemon zest out altogether.