Sous Vide Tempura Fried Egg Yolks
Author: 
Recipe type: Appetizer, Side
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
There are two versions of these eggs: Cayenne & Paprika Spiced Eggs and Truffled Eggs. The first three steps in the instructions apply to both versions. After that, follow the instructions for the individual version you would like to make.
Ingredients
  • CAYENNE/PAPRIKA SPICED EGGS
  • 9 eggs
  • 2 tbsp aioli (or mayonnaise)
  • ¼ cup crème fraîche
  • 3 tbsp flour
  • 1½ tsp cayenne
  • 2 tbsp smoked paprika
  • ¾ cup panko
  • vegetable oil (for frying)
  • sea salt to taste
  • TRUFFLED EGGS
  • 9 eggs
  • 2 egg yolks
  • 1 tsp truffle salt
  • 2 tbsp lemon juice
  • ¼ tsp dry mustard
  • ¼ cup truffle oil
  • ¾ cup extra virgin olive oil
  • 3 tbsp flour
  • ¾ cup panko
  • vegetable oil (for frying)
Instructions
  1. FOR ALL EGGS:
  2. Cook 8 eggs in a sous-vide cooker for 45 minutes at 147°.
  3. Plunge the eggs in ice water to cool them. This may be done several hours in advance.
  4. When the eggs have cooled, gently peel away the shells and egg whites, leaving the yolks intact.
  5. FOR CAYENNE/PAPRIKA SPICED EGGS:
  6. Make the crema: Combine 2 tablespoons of aioli or mayonnaise and ¼ cup of crème fraîche. Mix in about 1 teaspoon cayenne and 1 tablespoon smoked paprika to taste. The crema should be heavily seasoned and light pink.
  7. Prepare the eggs: Bread the eggs. First, dip them in a combination of 3 tablespoons of flour, ½ teaspoon cayenne, and 1 tablespoon of smoked paprika. Next, dip them in egg (one egg beaten). Then dredge them in panko. This can be done a few hours in advance. Discard any broken yolks, as they won’t cook properly.
  8. Fry eggs in vegetable oil at 350° for one minute.
  9. To serve: Place the tempura eggs on 1 tablespoon of crema, sprinkle with sea salt, and serve.
  10. FOR TRUFFLED EGGS:
  11. Make the truffle aioli: Combine 2 egg yolks, ½ teaspoon truffle salt, 2 tablespoons of lemon juice, a ¼ teaspoon of dry mustard, and ¼ cup of truffle oil in a food processor. With the food processor running, slowly pour in ¾ cup of extra virgin olive oil until you have a thick, sunny aioli. This can be made several days in advance.
  12. Prepare the eggs: Bread the eggs. First, dip them in a combination of 3 tablespoons of flour and ½ teaspoon of truffle salt. Next, dip them in egg (one egg beaten). Then dredge them in panko. This can be done a few hours in advance. Discard any broken yolks, as they won’t cook properly.
  13. Fry eggs in vegetable oil at 350° for one minute.
  14. To serve: Place the tempura eggs on 1 tablespoon of aioli. Sprinkle with a bit of truffle salt to taste, and serve.
Recipe by dramatic pancake at https://www.dramaticpancake.com/heather-sous-vide-tempura-fried-egg-yokes/