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Crispy Sous Vide Eggs
A gourmet twist on the classic egg: poached perfectly in a sous vide bath, then coated in flour, egg wash, and panko breadcrumbs and fried to a golden crisp. The result is a runny yolk inside a crunchy shell—perfect for a special breakfast or brunch.
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Cost Breakdown
Critical Success Points
- • 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
Safety Warnings
- • Oil at 400°F can cause severe burns; use a thermometer and keep a lid nearby.
- • Handle the hot sous vide bag with tongs or a heat‑proof glove to avoid scalds.
- • Do not leave hot oil unattended.
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