Prep Time:
30 mins
Cook Time:
1 hr 5 mins
Additional Time:
10 mins
Total Time:
1 hr 45 mins
Servings:
6
Yield:
6 yolks
Ingredients
Directions
Immerse 6 eggs in a large pot or heat-proof container of water with a sous vide cooker. 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 kitchen faucet to very low. Crack each cooked egg carefully into your hand; 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 bread crumbs onto a plate.
Heat about 1 1/2 inches oil in a deep saucepan over medium heat to 360 degrees F (182 degrees C).
Roll one yolk gently in flour mixture. Dip into beaten egg; let excess drip back into the bowl. Roll in the breadcrumbs. Place breaded yolk onto a plate. Repeat with remaining yolks.
Lower yolks carefully into hot oil, in batches if necessary. Fry until lightly golden brown, about 30 seconds. Transfer to a paper-towel-lined plate to drain. Repeat frying and draining if necessary. Sprinkle lemon zest and truffle salt on top.
Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Nutrition Facts (per serving)
| 161 | Calories |
| 8g | Fat |
| 13g | Carbs |
| 9g | Protein |
