Scrumulous!

Matt's Food Blog

Deep Fried Sous Vide Egg Yolks


Having previously mucked around with using the water bath to cook eggs (mostly as a result of reading Under Pressure by Thomas Keller) I was thinking about how delicious the yolks turn out: creamy and with a beautiful texture – almost like a thick lemon curd. I’d been enjoying using panko for deep frying various things over Christmas and wondered about how to deep fry the yolks this way. Seattle Food Geek had beaten me to it with this post. They turned out beautifully and now I want to include them in everything I make, the acidity from the squeeze of lemon really boosts the flavours – scrumulous.

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Posted in Cooking by Matt on January 23rd, 2012 at 7:38 pm.

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