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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 yolks become buttery with nearly the texture of pudding. The only way to improve on this amazing transformation is to add a crunchy shell. These fried eggs 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.
Ingredients
- 7 eggs, divided
- 1/3 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
Step 1
Immerse 6 eggs in a large pot or container of water with a sous vide insert. 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.
Step 2
Turn on your faucet to very low. Crack each cooked egg into your hand carefully and let the white drip away under the water. Place yolks in a bowl.
Step 3
Combine flour, sea salt, and baking powder in a small bowl. Whisk the remaining egg in a second bowl. Spread breadcrumbs on a plate.
Step 4
Heat about 1 1/2 inches oil in a large saucepan to 360 degrees F (182 degrees C).
Step 5
Roll each yolk gently in the flour mixture. Dip into the egg wash and roll in the breadcrumbs. Place coated yolks in the hot oil; fry until lightly golden brown, about 30 seconds. Drain on a paper towel. Sprinkle lemon zest and truffle salt on top.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 161 | |
| % Daily Value * | |
| Total Fat8g | 11% |
| Saturated Fat2g | 11% |
| Cholesterol217mg | 72% |
| Sodium830mg | 36% |
| Total Carbohydrate13g | 5% |
| Dietary Fiber1g | 3% |
| Total Sugars1g | |
| Protein9g | |
| Vitamin C1mg | 7% |
| Calcium72mg | 6% |
| Iron5mg | 30% |
| Potassium107mg | 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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