If you’re looking to elevate your culinary game, look no further than the exquisite Sous Vide Egg Yolks! These perfectly cooked yolks are the epitome of creamy indulgence, transforming any dish into a gourmet experience. Imagine the delight of cutting into a rich, velvety yolk that oozes flavor and sophistication. Whether you're topping a salad, enriching a grain bowl, or simply enjoying them on toast, these sous vide egg yolks are sure to impress your family and friends. Ready to discover the secrets behind this luxurious ingredient? Let’s dive into the recipe that will have everyone raving!
Prep Time: 5 mins
Cook Time: 60 mins
Total Time: 65 mins
Cuisine: American
Serves: 4 yolks
Ingredients
- 4 large eggs
- Salt, to taste
Instructions
- Carefully separate egg yolks from whites, ensuring no white membrane remains. Gently place each yolk into a separate small heat-safe silicone bag or vacuum seal bag.
- Fill a large pot or sous vide container with water. Attach the sous vide precision cooker and set temperature to 64°C (147°F) for a soft, creamy yolk consistency.
- Seal each bag containing a single yolk, removing as much air as possible. Use vacuum sealer or water displacement method if using zip-lock bags to ensure airtight seal.
- Once water reaches precise temperature, carefully lower bagged yolks into water bath using tongs.
- Cook yolks for exactly 60 minutes, maintaining consistent water temperature. Ensure bags are fully submerged and not touching each other.
- Prepare an ice bath in a large bowl with cold water and ice cubes while yolks are cooking.
- After 60 minutes, remove bags from water bath using tongs and immediately transfer to ice bath to stop cooking process.
- Carefully open bags and gently slide yolks onto a paper towel to absorb excess moisture.
- Season with a pinch of high-quality sea salt just before serving. Yolks can be served warm or at room temperature.
- Serve on toast, salads, grain bowls, or as a luxurious garnish for various dishes.
Tips
- Choose Fresh Eggs: For the best flavor and texture, use the freshest eggs you can find. Fresh yolks will have a firmer structure and a richer taste.
- Precision is Key: Make sure to set your sous vide cooker to exactly 64°C (147°F) for that perfect creamy consistency. Any deviation could alter the texture of the yolks.
- Seal It Right: When sealing your yolks in bags, ensure that there is no air left inside. Use a vacuum sealer for best results, or try the water displacement method with zip-lock bags to achieve an airtight seal.
- Don’t Overcrowd the Pot: When placing the bags in the water bath, ensure they are fully submerged and not touching each other. This allows for even cooking and prevents any yolks from sticking together.
- Quick Chill: Immediately transfer the cooked yolks to an ice bath to stop the cooking process. This helps maintain their perfect texture and prevents overcooking.
- Season Before Serving: A pinch of high-quality sea salt enhances the yolk's natural richness. Season just before serving to keep the flavors vibrant.
- Versatile Serving Options: Experiment with different ways to enjoy your sous vide egg yolks. They’re delicious on toast, as a salad topper, or even as a luxurious garnish for pasta and risottos.
Nutrition Facts
Calories: 234kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 1160mg
