Deep-fried egg yolk
Crispy fried egg yolks, suitable for a variety of dishes. Vary by using quail eggs or another coating.
Recipe for 10 eggs.
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Ingredients
|
10 |
|
eggs |
|
50 |
g |
flour |
|
50 |
g |
egg whites |
| 50 |
g |
panko |
Preparation method
- Spray a flexipan tray with half-globe indentations with a neutral spray oil.
- Separate the eggs, making sure that the yolks are entirely free of egg white.
- Place them on the tray and put them in the freezer.
- When they are frozen, quickly double-bread them before they defrost, following these steps: dredge lightly with flour, coat with the egg white, coat with the panko. Repeat the egg white and panko steps.
- Re-freeze them.
- Deep-fry at 170°C for 2 to 3 minutes until golden brown.
- Drain on paper towels and sprinkle with Maldon salt or fleur de sel.
Serving suggestions
- As an amuse-bouche. This dish can also be made with quail eggs.
- As part of a starter or salad.
- As part of a composition e.g. with crab, sweetcorn, tomato, and avocado.