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