Jan 1, 2011
Deep Fried Sous Vide Egg Yolks: Family Test
I am enamored by sous vide cooking. The food is so rich, so juicy, so otherworldly, I want to share it with everyone I know. And so, returning home for the holiday season, I bestowed my family to some of sous vide’s magical tastes and textures. Q had a perfect suggestion: deep fried egg yolks.
- 12 eggs
- ½ cup flour
- 1 cup panko
- vegetable oil
- 1 tablespoon salt
- ground black pepper to taste
Cook 10 eggs in the sous vide at 64 C for an hour.
Meanwhile, mix the flour with salt and pepper, and spread on a plate.
Beat the two additional eggs in a shallow bowl, and put the panko on another plate.
Once the sous vide eggs are ready, separate the yolks from the white and discard the whites. Next, roll the yolk on a plate covered in flour, once it’s coated evenly, dip the egg yolk in egg and roll it in panko to cover evenly.
Heat at least 1 cm of oil in a pan on medium-high. Fry the eggs until golden brown, about thirty seconds per side. Let the egg yolks rest, and eat with your hands.
Here are some responses to these delicious balls of cholesterol:
- “Hey, these are really good!”
- “Is this … something special?”
- [perplexed look]
- “You know, this could really use some seasoning.”
- “Maybe some spicy red pepper or paprika.”
- [Om nom nom]
- (As I am coating the yolks in flour) “Can I touch it?… Oh, it’s squishy!”
I thought they might be too heavy, so I didn’t make many, but they were certainly light enough for people to eat more than one. The one one I ate was creamy, custardy, and delightfully unctuous in the way of a sunny side up egg. It is apparent I didn’t sufficiently season the eggs (Qtastique was not on hand for her cooking wizardry). Yet, it was a decent hors d’ouvres and a nice demonstration of a dish that could only be possible through sous vide cooking.
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