Crispy Sous Vide Eggs

Ingredients

• 4 pieces Fresh Eggs (organic, room temperature)
• 0.5 cup All-Purpose Flour (for dredging, sifted)
• 2 pieces Egg Wash (beaten lightly)
• 1 cup Panko Breadcrumbs (Japanese style, extra crisp)
• 2 cups Vegetable Oil (high smoke point (canola, peanut, or avocado oil))

Instructions

1. Gather Ingredients and Equipment

   Collect all ingredients, set out the bowls, bag, pot, and sous vide device.

   Time: PT5M

2. Prepare Sous Vide Bath

   Fill the large pot with water, attach the immersion circulator, and set the temperature to 142°F. Allow the water to come to temperature.

   Time: PT10M

   Temperature: 142°F

3. Bag the Eggs

   Crack each egg into a small bowl, then gently slide the whole egg into a Ziploc bag that contains a splash of water to keep it from moving. Seal the bag, removing as much air as possible.

   Time: PT5M

4. Sous Vide the Eggs

   Submerge the sealed bag in the pre‑heated water bath. Cook for exactly 1 hour.

   Time: PT1H

   Temperature: 142°F

5. Set Up Coating Stations

   While the eggs are cooking, place flour in one shallow bowl, beaten eggs in a second bowl, and panko breadcrumbs in a third bowl.

   Time: PT5M

6. Heat Oil

   Fill the deep fryer or heavy pot with vegetable oil and heat to 400°F.

   Time: PT5M

   Temperature: 400°F

7. Coat the Sous Vide Eggs

   Remove each egg from the bag, pat dry with paper towels, dip first in flour, then in the egg wash, and finally roll in panko to fully coat.

   Time: PT5M

8. Fry the Coated Eggs

   Carefully lower each coated egg into the 400°F oil. Fry for about 30 seconds, or until the coating is golden and crisp. Remove with a slotted spoon and place on paper towels.

   Time: PT2M

   Temperature: 400°F

9. Serve

   Serve the crispy sous vide eggs immediately while the yolk is still runny. Optionally season with a pinch of salt.

   Time: PT2M

10. Cleanup

    Dispose of the used bag, wash all bowls, pot, and utensils, and wipe down the work area.

    Time: PT15M

Nutrition Facts

Calories

190

Protein

6 g

Carbohydrates

10 g

Fat

12 g

Fiber

0.5 g

Ingredient Substitutions

• Instead of Fresh Eggs: free-range eggs
• Instead of All-Purpose Flour: rice flour (gluten‑free)
• Instead of Egg Wash: egg white only
• Instead of Panko Breadcrumbs: regular breadcrumbs
• Instead of Vegetable Oil: peanut oil, avocado oil

Equipment Needed

• Sous Vide Immersion Circulator
• Large Pot or Container for Water Bath
• Ziploc Freezer Bag
• Small Bowl or Ramekin
• Three Shallow Bowls (flour, egg wash, panko)
• Slotted Spoon or Tongs
• Deep Fryer or Heavy Pot
• Instant‑Read Thermometer
• Paper Towels

Critical Steps — Do Not Skip

• Prepare Sous Vide Bath at 142°F
• Bag the Eggs without breaking the yolk
• Sous Vide the Eggs for exactly 1 hour
• Heat Oil to 400°F
• Coat the Sous Vide Eggs gently
• Fry the Coated Eggs for only 30 seconds

Chef Tips from the Video

• For an extra flavor boost, add a pinch of smoked paprika to the flour.
• Use a small kitchen torch to give the coating a quick extra crisp after frying, if desired.

Troubleshooting

Storage

Refrigerator: Unfried sous vide eggs can be kept in a sealed container for up to 2 days. Re‑heat before coating and frying.

Freezer: Not recommended; texture will be compromised.

Room temperature: Do not store at room temperature; risk of bacterial growth.

Make-Ahead Tips

• Sous vide the eggs a day ahead, chill them in the refrigerator, and re‑heat briefly before coating.
• Panko coating can be prepared in advance and stored in an airtight container.