Sous Vide Egg Yolks Recipes
DEEP-FRIED SOUS VIDE EGG YOLKS
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.
Provided by Seattle Food Geek
Categories Appetizers and Snacks Tapas
Time 1h41m
Yield 6
Number Of Ingredients 8
Steps:
- 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.
- 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.
- Combine flour, sea salt, and baking powder in a small bowl. Whisk the remaining egg in a second bowl. Spread breadcrumbs on a plate.
- Heat about 1 1/2 inches oil in a large saucepan to 360 degrees F (182 degrees C).
- 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 : Calories 161.1 calories, Carbohydrate 12.5 g, Cholesterol 217 mg, Fat 8.2 g, Fiber 0.7 g, Protein 9.3 g, SaturatedFat 2.1 g, Sodium 830 mg, Sugar 1.1 g
SHERRY'S PERFECT SOUS VIDE EGGS
Sous vide eggs with a just-solidified yolk and those elusive solid whites. Eggs are an excellent candidate for sous vide because you can get consistencies of yolk that are not possible otherwise. However, no matter what the pretty pictures in sous vide recipes show you, egg whites are a problem. They just don't get firmed up properly. This fixes that. The last time I fixed them for my girlfriend, she stopped me mid-sentence to say, 'These eggs are perfect!'
Provided by Ronald Hayden
Categories Breakfast and Brunch Eggs
Time 50m
Yield 6
Number Of Ingredients 1
Steps:
- Prepare a heat-proof container of water with a sous vide cooker. Set temperature to 150 degrees F (66 degrees C).
- Fill a bowl with enough ice water to cover eggs.
- Fill a saucepan with water and bring to a boil. Add eggs to the boiling water and cook until whites are set, exactly 5 minutes. Move the eggs to the ice bath for at least 1 minute to stop the cooking.
- Place eggs into the sous vide water bath; set timer for 40 minutes. Serve immediately or refrigerate and reheat for a few minutes in the sous vide or a bowl of hot water.
Nutrition Facts : Calories 62.9 calories, Carbohydrate 0.3 g, Cholesterol 163.7 mg, Fat 4.4 g, Protein 5.5 g, SaturatedFat 1.4 g, Sodium 61.6 mg, Sugar 0.3 g
More about "sous vide egg yolks recipes"
SOUS VIDE EGGS - EVERY LITTLE CRUMB EVERY LITTLE CRUMB
Web Nov 11, 2019 Instructions. Fill a large pot with water, and use your sous vide machine to heat the water to 167 F (75 C). Once water reaches this temperature, drop the eggs in whole into the water and set a timer. Cook for exactly 12 minutes. Once 12 minutes is up, drop the eggs into an ice bath (A bowl with ice cubes and ice cold water).
From everylittlecrumb.com
From everylittlecrumb.com
SMOKED SALMON WITH SOUS VIDE EGG YOLK - ANOVA CULINARY
Web Ingredients for 3. 6 large egg yolks. 6 slices crisp toasted bread . Crème fraiche or cream cheese, optional. Sliced smoked salmon . 1 teaspoon drained capers
From recipes.anovaculinary.com
From recipes.anovaculinary.com
8 COZY SOUS VIDE SOUPS – ANOVA CULINARY
Web 3 days ago 5. Sous Vide Pork Belly Ramen. 6. Sous Vide Tomato-Tarragon Bisque. 7. Vegan Creamy Corn Soup 8. Sous Vide Chicken Khao Soi. Nothing cures cold temperatures like hot soup. Sous vide simplifies the process of making them delicious, with classic comforts to innovative twists on potato soup and more.
From anovaculinary.com
From anovaculinary.com
THE GUIDE TO SOUS VIDE EGGS - SERIOUS EATS
Web Aug 30, 2023 Step 5: Poach. Swirl the water in the pan occasionally to make sure the eggs aren'y sticking to the bottom and becoming flat on one side. Since the eggs are already mostly set, this is not as big a problem as it is when poaching raw eggs. The eggs need only about a minute to develop a skin.
From seriouseats.com
From seriouseats.com
HOW TO CONFIT EGG YOLK SOUS VIDE | THE TOOL SHED
Web Warm the water bath to a temperature of 64⁰C. Separate the desired number of eggs. Discard the whites and seal the yolks inside a vacuum bag with a generous amount of oil – enough to cover the yolks completely. Place the bag in the water bath and leave to cook for 45 minutes. Once removed from the water bath, the confit egg yolks can used ...
From sousvidetools.com
From sousvidetools.com
SOUS VIDE EGGS: HOW TO HARD BOIL, SOFT BOIL AND POACH
Web Dec 18, 2020 Set the sous vide cooker to 70°C / 158°F. Carefully break the egg shell into a vacuum seal bag, while not breaking the yolk. When the water is heated, submerge the eggs and cook for 45 minutes. After the time is up, carefully take the bags out and let cool. When ready to eat, carefully take the ggs out and enjoy!
From topsousvide.com
From topsousvide.com
PERFECT SOUS VIDE EGGS - 40 APRONS
Web Aug 4, 2019 Set timer for 15 minutes and let eggs cook undisturbed. After 15 minutes, immediately and carefully remove eggs from water bath. Place cooked eggs in ice bath and let eggs cool 3 to 5 minutes. Once cool to touch, crack eggs into serving dishes, season with salt and pepper, and serve.
From 40aprons.com
From 40aprons.com
SOUS VIDE EGGS BENEDICT - THE FRIZZLED LEEK
Web Mar 22, 2023 Poached Eggs - We use a precision cooker to sous vide the eggs in this recipe.The result is a perfect egg Benedict yolk every time! This cooking method is great for making my Sous Vide Corn On The Cob.; Canadian Bacon - Lightly heat in an air fryer or saute pan.; English muffins - In this recipe, we use our Fluffy Gluten-Free English …
From thefrizzledleek.com
From thefrizzledleek.com
THE BEST EGG SOUS VIDE RECIPES FOR BRUNCH AND BREAKFAST
Web Sep 3, 2020 11. Sous vide froached eggs. Then there is the sous vide froached egg made pretty popular by Sous Vide Everything. A sous vide fried egg at heart, first, this egg is poached and then fried. You can even make it a crispy sous vide egg – add some panko bread crumbs to add serious texture to the egg.
From sipbitego.com
From sipbitego.com
HOW TO CONFIT EGG YOLKS SOUS VIDE - GREAT BRITISH CHEFS
Web Sep 30, 2016 1. Preheat the water bath to 64°C. 2. Separate the egg yolks from the whites. 3. Carefully place up to 4 yolks in a vacuum bag, add enough oil to cover and then seal (with compression, if you have a chamber sealer) 4. Place the bag (or bags, if cooking more than 4 yolks) in the water bath and cook for 45 minutes. 5.
From greatbritishchefs.com
From greatbritishchefs.com
RUNNY YOLK SAUCE | THE SPLENDID TABLE
Web Jul 14, 2016 12 large egg yolks, cleaned of all whites (200 grams) 1/4 teaspoon salt (2 grams) 4 cups ice cubes (475 grams) 2 cups water (475 grams) Directions. 1. Use sous vide device to heat water bath to 149 degrees F/65 degrees C. Alternatively, fill 8- to 12-quart cooler halfway with boiling water; close lid and set aside. 2.
From splendidtable.org
From splendidtable.org
SOUS VIDE SMARTS: HOW TO MAKE DEEP-FRIED EGG YOLKS - FOOD REPUBLIC
Web Feb 10, 2017 Preheat your sous vide water bath to 64°C (147.2°F). When the water reaches the target temperature, using a slotted spoon, carefully lower the eggs (shell and all) directly into the water bath and cook for 1 hour. When the eggs are ready, using the slotted spoon, transfer them to an ice water bath and chill until completely cold, about 20 ...
From foodrepublic.com
From foodrepublic.com
RECIPE: SOUS VIDE DEVILED EGGS - SOUS VIDE GUY
Web Nov 7, 2022 Directions. 1 Begin by setting your water bath to 165 degrees Fahrenhiet. 2 While the bath is heating up bring a pot of water to boil on the stove. 3 Gently spoon your 6 eggs into the boiling pot of water and cook for 2 1/2 minutes. This will agitate the shells at a higher cooking temperature and save you a lot of hassle peeling them later.
From sousvideguy.com
From sousvideguy.com
PERFECT PEELABLE, NON-WATERY WHITES, CREAMY YOLK SOUS VIDE EGGS
Web IMPORTANT!! This recipe requires a 4.5 minute boil and 1 minute ice bath before sous-vide. I started with refrigerator temp eggs. The article noted below says to use 3min. This is the punch line of a lengthy SeriousEats article about one persons long journey to find their idea of the perfect soft boiled egg. The author kenjilopezalt. This happens to be my idea …
From recipes.anovaculinary.com
From recipes.anovaculinary.com
HOW TO SOUS VIDE EGGS AT HOME - RECIPES.NET
Web Jan 3, 2024 Set the temperature to 145°F (63°C) for a runny yolk, 149°F (65°C) for a custardy yolk, or 167°F (75°C) for a firm yolk. Step 2: Preparing the Eggs Gently place the eggs in the sous vide bags or glass jars.
From recipes.net
From recipes.net
SOUS VIDE EGGS FOUR WAYS - ANOVA CULINARY
Web This is the recipe for you! 4 different time and temperatures and 4 different eggs. 145°F/ 62.7°C for 1 hour results in a loose white and very creamy yolk. 147°F / 63.9·C for 1 hour gets you a set white with a spreadable fudge like yolk. 167°F / 75°C for 13 minutes gets you a very similar egg as 145°F / 62.7°C for 1 hour with the white just a touch more set. …
From recipes.anovaculinary.com
From recipes.anovaculinary.com
SOUS VIDE EGG RECIPE. THE PERFECT 64 DEGREE EGG | SOUVY
Web Nov 3, 2021 Take a pan or sous vide container and fill it with hot water. Set the sous vide device to 64 °C. Cooking. Place the eggs without a sous vide bag or vacuum bag in the sous vide container and let them cook for 60 minutes. Divide. After cooking, let the eggs cool in cold water for 10 minutes. Then break the egg and separate the yolk with the egg ...
From souvy.nl
From souvy.nl
STEAK TARTARE WITH SOUS VIDE EGG YOLK - ANOVA CULINARY
Web Ingredients for 2. 2 large egg yolks. 1 (7-ounce/200g) boneless ribeye steak, finely diced. 1 1/2 tablespoons diced shallot . 1 tablespoon Dijon mustard
From recipes.anovaculinary.com
From recipes.anovaculinary.com
DEEP FRIED SOUS VIDE EGG YOLKS - SEATTLE FOOD GEEK
Web Sep 15, 2010 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 …
From seattlefoodgeek.com
From seattlefoodgeek.com
SOUS VIDE EGG YOLK CROQUETTE WITH GRUYERE FOAM - MOLECULAR RECIPES
Web 1- Pump some warm Gruyere foam 2/3 from one side of the plate. 2- With the back of a spoon, spread the foam across the plate in one stoke. 3- Place one sous vide egg yolk croquette on the plate. 4- Season croquette with white truffle salt. 5- Garnish with a few micro green leaves.
From molecularrecipes.com
From molecularrecipes.com
SOUS VIDE EGGNOG – A NERD COOKS
Web Dec 12, 2023 Using your sous vide/immersion circulator, preheat the water to 144° F. While the water preheats, add the egg yolks and sugar to a blender. Blend until the yolks are lighter in color and a bit fluffier. Add the milk, cream, vanilla, nutmeg, and salt to the blender. Blend until everything is well incorporated.
From anerdcooks.com
From anerdcooks.com
SOUS VIDE HOLLANDAISE RECIPE - MSN
Web Jul 28, 2023 In a quart or gallon sized zip top bag place all the ingredients. Give the bag a few squeezes to break up the egg yolks and get the hollandaise ingredients melded together. Continue reading. Place ...
From msn.com
From msn.com
SOUS VIDE EGG YOLK WITH CRISPY BACON STRIPS - ANOVA CULINARY
Web Step 2. Place each yolk in its own small zipper lock bag. Carefully seal the bag, being careful not to break the yolk. Place the bags in the water bath and clip to the sides of the pot. Set the timer for 1 hour. Step 3. A few minutes before the egg yolks are finished, fry the bacon slices until crisp. Drain on paper towels.
From recipes.anovaculinary.com
From recipes.anovaculinary.com
You'll also love
