For Christmas we received a gorgeous cookbook titled Sous Vide at Home by Lisa Fetterman. Fetterman has an incredible story, moving to the U.S. from China as a young girl and becoming obsessed with food & Michelin Starred chefs which then led her to work in some of the best kitchens in NYC. She ultimately designed a small sous vide circulator for home cooks and later, this book with gorgeous photography and simple recipes which will not scare off the home cook. She also has a food subscription where sous vide packages will arrive right to your door step ready for you to pop into a water bath and serve for dinner.

You might be thinking I can’t do this. Sous vide at home? It is really as easy as popping something in the microwave. We love our Anova circulator so much that we have two. It becomes second nature to use once you get the hang of it and if you follow a simple recipe it couldn’t be easier.

We truly can’t wait to make our way through the entire book, but we started with the third recipe which is for Deep-Fried Egg Yolks. Crunchy and creamy, they make the perfect snack, appetizer or addition to any steak & eggs plate. We only made four but wished we had made an entire egg carton. They are THAT good. Different from the original recipe, we opted for gluten free panko from Aleia‘s. We love this stuff. Great for deep frying but also amazing to brown in a frying pan and add to pasta! So good.

Tip: If you are making these in a counter top deep fryer and can do it outside you will save your house from smelling like fried food all night.

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Sous Vide Deep Fried Egg Yolks

Sous Vide at home is easy with this amazing recipe from Lisa Fetterman's Sous Vide at Home. You can swap out regular panko for gluten free.

Servings

Ingredients

• 4 eggs We love to use local eggs.
• Canola Oil Enough to fill your small countertop fryer
• Gluten Free Panko We use Aleia's. Just enough to fill the bottom of a shallow bowl
• Sea Salt Local salt has great flavor! We love Newport Sea Salt here in Rhode Island.

Servings Ingredients 4 eggs We love to use local eggs. Canola Oil Enough to fill your small countertop fryer Gluten Free Panko We use Aleia's. Just enough to fill the bottom of a shallow bowl Sea Salt Local salt has great flavor! We love Newport Sea Salt here in Rhode Island.

Instructions

1. Set your circulator to 147 f.
2. Once water reaches desired temperature carefully place shelled eggs into water bath for one hour.
3. Transfer to ice water bath and allow to fully cool. While cooling fill your countertop fryer (pro tip...do this outside if you can!) with oil (we used canola oil) and heat.
4. Crack egg against flat surface and slowly peel away shell and white (you may want to have a little bowl of water around to place egg yolks into as you get the whites off). This needs to be done slowly and carefully. The yolks are fragile!

   
5. Set yolks aside and then cover each one with Aleia's gluten free panko. Slowly lower into your countertop fryer and cook until golden brown.

   
6. Remove from fryer and place on paper towel.
7. Garnish with local sea salt and get ready for your deep-fried egg yolk addiction to begin. Not kidding...you will love these!

   

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