If sous vide eggs had been invented two thousand 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 it’s 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.
Makes: 6 pieces
Total kitchen time: 90 minutes (30 minutes active time)
Special equipment: sous vide heating immersion circulator
- 6 + 1 organic eggs
- 1/3 cup flour
- 1/2 tsp. baking powder
- 1 tsp. sea salt
- canola oil, for frying
- 1/2 cup fine bread crumbs
- 1 tsp. black truffle salt
- 1 tbsp. fine lemon zest (optional)
- Cook 6 eggs (reserving one) sous vide at 64.5°C for 60 minutes. 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 1.5 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 flower, baking powder and sea salt. In a second bowl, whisk the remaining (uncooked) egg. Spread the breadcrumbs 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.
These fried eggs make excellent tapas, particularly if your guests aren’t expecting what’s inside. Perhaps in another thousand or two years, we’ll discover something even more delicious.