Sous Vide Egg Fried

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.

Sizzle - Winter 2012 Issue


18 servings


Breakfast, Sizzle

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