Review Your Order
Close

Shopping Cart

Deep Fried Sous Vide Eggs

Serves: Makes 4 to 6 servings

Ingredients:

  • 12 large eggs to sous vide, reserve 1 for egg wash (large eggs are better for this recipe)
  • 1 cup flour
  • 1½ teaspoon baking powder
  • 1 cup panko bread crumbs
  • Vegetable oil
  • Salt
  • Pepper


Procedures:

Creamy, salty and with just a bit of crunch—once you try a deep-fried sous-vide egg yolk, you'll be hooked. This easy-to-make recipe is sure to be your go-to for parties, game day or just because.

Choose a container large enough to contain your eggs, such as a large stock pot. Attach the Sansaire to the side of the container using the clamp and add water until the level is above the minimum fill line but below the maximum fill line. Remember that the water level will rise when you add the eggs.

Plug in and turn on your immersion circulator, turning the silver temperature ring above the display 65°C. Wait until the target water temperature has been achieved before adding your eggs. Use a large slotted spoon to carefully place each egg into the water (no sealed bags are necessary). The flatter your spoon, the easier this will be. Cook the eggs sous vide for one hour.

Set up your battering station: Mix the flour, baking powder and a sprinkling of salt in a bowl. Scramble an egg for the egg wash in another bowl. Pour your panko bread crumbs into another bowl. Pour enough vegetable oil into a saucepan or deep fryer to deep fry your eggs.

Once cooked sous vide, let the eggs cool down until they are at a comfortable temperature to handle them. Allowing the eggs to cool down also ensures you get perfectly spherical yolks.

Carefully crack an egg onto a plate and use a spoon to push off the egg white. Batter the yolk by coating with the flour mixture; roll it in the egg wash, then dredge in the panko bread crumbs. Deep fry each yolk until the bread crumbs turn a light brown color, about 20 seconds. The outside of your egg will cook into a hard boiled yolk texture the longer you deep fry so keep this in mind with your frying if you want to maintain as much of the jelly yolk texture as possible. This is why large eggs are preferred for deep frying. Place your deep fried egg yolk on a plate covered with a paper towel to absorb any excess oil. Add salt and pepper to taste.

This recipe gives you a lot of freedom to flavor your eggs to your liking. Give these a splash of lemon or lime juice and sprinkle with fresh herbs or dip in hollandaise. Use a gourmet salt to finish your egg such as a Himalayan pink salt, smoked salt or truffle salt. Top with cheese. Duck eggs are also a tasty alternative. However you serve your deep fried sous vide egg yolks, enjoy!

by Anna Mach, Online Merchandiser for Sur La Table

 
 
Registry Management: Multiple Registries
Close

Choose a Registry

We've found more than just one registry in your account. Which registry would you like to choose?

Registry Management: Multiple Registries
Close

Choose a Registry

We've found more than just one registry in your account. Which registry would you like to choose?