Fried sous vide egg yolk salad

Thanks to one of Jessie’s coworkers, we have a SousVide Supreme to play with for a couple of weeks.

Neither of us has ever tried sous vide cooking before, and it’s a little scary. Fun, sure, but since we both have day jobs, we’re putting our dinner in jeopardy — after all, we can’t have a bad dinner any night.

Sous vide cooking is cooking food under vacuum seal in a constant-temperature hot water bath.

I knew I wanted my first sous vide experiment to involve eggs, partially because I didn’t have to figure out the FoodSaver vacuum system to cook them — they come in their own handy cooking shell.

I searched for instructions on cooking a perfect soft-boiled egg sous vide to do a play on Dutch Lettuce, but since all of the various proteins in eggs set up at different temperatures, it seemed like a steeper learning curve than I was ready for.

Thanks to this recipe at Seattle Food Geek, I got the idea to try frying an egg yolk that had been set to a custard-like consistency in a 64.5 degree (Celsius) water bath.

It didn’t turn out like I had hoped. It was still delicious, but I ended up with a hard-boiled egg yolk instead of the consistency that Seattle Food Geek managed. I’m guessing that I both rested the eggs in water that was too warm and fried at too low a temperature for too long. Next time (we’ll definitely try it again), I’ll rest the eggs in cooler water and fry in a true deep fryer at a slightly higher temperature, and not get the crust to such a medium brown. It might have also been because I used a beer batter instead of the three-step breading method (more moisture has to escape from the batter, hence it has to cook longer). Next time I’ll use the traditional breading method SFG used.

So here’s what I used:

  • Six eggs (chicken, though I’d love to try duck eggs)
  • 4 strips of bacon
  • 1 1/2 cups flour (with extra for pre-battering)
  • 1 1/2 cups beer (I used Heineken)
  • 1/2 teaspoon cayenne pepper powder
  • 1/2 teaspoon garlic powder
  • Two heaping handfuls of lettuce
  • 1 Tablespoon chives, finely chopped
  • Balsamic vinegar
  • Grana padano (failing that, parmesan) cheese

Here’s what I did:

  1. Cook the 6 eggs in a sous vide water bath at 64.5 C for one hour
  2. Remove eggs from the water bath and set in a bowl of “tepid” (according to SFG) water for 10 minutes.
  3. While the eggs are resting, cook the bacon until crispy and chop. Set aside.
  4. Place the flour, cayenne pepper powder and garlic powder in a bowl. Whisk in the beer to create a smooth batter. This is the standard batter I use for fried fish; not sure it was the right choice for this dish, as it has to be fried longer than a flour-egg wash-breadcrumb breading.
  5. Turn a faucet on very very (did I mention very?) low. You really just want a slow drizzle, nothing hard enough to puncture the very delicate egg yolk. Crack and peel each egg under the running water, letting the water wash away the runny whites.
  6. Place each egg yolk in a bowl with all-purpose flour. Carefully turn each yolk so that they’re covered in flour.
  7. Heat 2 inches deep of peanut oil in a pan to 360 degrees Fahrenheit. Use a thermometer to keep it at a consistent temperature, or make your life easier and use a deep fryer.
  8. Dip each egg yolk in the batter, then quickly drop in the fryer. Fry quickly until light golden brown (no more than 45 seconds or so — I fried for more than a minute and it was too much).
  9. Serve over a salad of lettuce, chives, chopped bacon. Shred grana padano cheese over the top, drizzle some balsamic vinegar and serve.

Related posts:

  1. Real ‘popcorn’ chicken
  2. Cinnamon-glazed donuts
  3. Grown-up chicken fingers and hot sauce
  4. Perfectly Poached Eggs with PoachPods
  5. Asian Stir Fried Noodles

About the Author

Owner of a graphic design firm specializing in magazine design and wannabe chef. Former resident of Belgium, the United Kingdom and...North Dakota.