Gastronomixs

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.

Deep-fried egg yolk

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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.

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