Deep-Fried Sous Vide Egg Yolks

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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.

Submitted by Seattle Food Geek

Updated on June 4, 2024

3

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

Jump to Nutrition Facts

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.

Nutrition Facts (per serving)

161	Calories
8g	Fat
13g	Carbs
9g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 161
% Daily Value *
Total Fat 8g	11%
Saturated Fat 2g	11%
Cholesterol 217mg	72%
Sodium 830mg	36%
Total Carbohydrate 13g	5%
Dietary Fiber 1g	3%
Total Sugars 1g
Protein 9g	19%
Vitamin C 1mg	1%
Calcium 72mg	6%
Iron 5mg	30%
Potassium 107mg	2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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