Sous Vide Egg Fried
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Credit: Tyler Mock, Food and Beverage Director, Epic restaurant, Columbus, Ga.; Executive Sous Chef, RiverMill Event Centre, Columbus
Sizzle, Winter 2012
18 whole eggs
2 cups blended oil
Salt and black pepper, to taste
1. Place eggs in thermo circulator bath set at 64°C for 1 hour.
2. Heat oil in small saucepot to 325°F.
3. Remove eggs from circulator bath. Crack open onto dry clean towel to drain.
4. Place drained eggs in hot oil until golden-brown. Remove. Store on dry paper towel. Season with salt and pepper. Reserve for service.
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