Egg yolk croquette is an appetizer that is a little out of the ordinary but sure to impress. The crunch of the panko crusted sous vide egg yolk surrounds the subtly gelled golden yolk center is a gastronomic delight.
If you love this sous vide recipe you are going to want to try out my sous vide recipes for homemade mascarpone cheese and easy hollandaise. Be sure to check out my complete collection of sous vide recipes.
Egg Yolk Croquette
I have become obsessed with making sous vide egg yolks to make the egg yolk croquette appetizer.
With the help of sous vide you can get your eggs to a specific temperature with out going one degree over. It is perfection.
What is a croquette?
A Croquette is a small breadcrumbed deep fried food roll containing, a main ingredient such as potatoes, ground meat, shellfish, fish, cheese, vegetables, etc. and combined with a filling such as some combination of sautéed onions and mushrooms, for example . The croquette is usually shaped into a cylinder, disk, or oval shape, and then deep-fried. In This case the croquette IS the filling and the protein, deep fried to perfection and served with a hollandaise sauce.
Sous Vide Egg Yolks
These egg yolk are cooked IN the egg shell.
Heat your water to 148 °F/64.5 °C and gently place your eggs in the water.
Make sure the water completely covers the eggs.
Sous vide the eggs for 45 minutes.
Egg Yolk In A Bag
Another option is to remove the egg yolks from the whites and place them in a zip top bag.
I did this and used the water displacement method to force the air out of the bag.
BUT I was not pleased with the shape of the egg yolk after they came out of the water bath.
The yolks are misshapen and not what I was hoping they would be. It might be cleaner but it wasn’t as pretty as I had wanted.
Once the eggs have been in the sous vide water, remove them and shock them in an ice bath.
Chill the eggs until you are ready to remove them from the whites.
You can store the eggs in the refrigerator until you are ready for the next step.
Sous Vide Egg Yolks
Make sure the majority of the whites are removed from the sou vide egg yolk.
If you decide to remove the yolks from the white the yolks can be stored in water in the refrigerator.
Season your flour with salt and pepper and GENTLY roll the sous vide egg yolk in the flour.
Whisk together an egg and a splash of water to make an egg wash.
GENTLY roll the floured egg yolk in the egg mixture.
GENTLY roll the egg yolk croquette in panko bread crumbs.
These have Italian seasoning in them. Use what you like.
Get ready to fry.
Heat vegetable oil to 375 degrees.
Fry the croquettes
- Fry the eggs to a golden brown.
- This should take one minute but not more than two minutes.
- Remove them from the hot oil and allow them to drain on a paper towel.
I serve this appetizer with a dollop of homemade hollandaise.
The egg yolk croquettes are wonderful on their own but I think this mother sauce gives them an extra layer of tang and brightness with the lemon notes.
The center of the sous vide egg yolk is a perfectly gelled with just slow slump to the yolk.
While the oil was hot, I tossed in a handful of arugula. Stand back when you fry the arugula. There is a lot of moisture in arugula and when water hits hot oil it pops and sputters a LOT. Please be careful.
Printable Egg Yolk Croquette Ingredient List:
Egg Yolk Croquette
- panko bread crumbs
- egg wash
- hollandaise sauce
Another Egg Yolk Recipe:
My friend Natasha over at House Full of Nicholes posted on how to make sat cured egg yolks. It BLEW MY MIND! I know you all love eggs so you need to hop on over to her site and check it out. She is also a fellow chicken Mama so you KNOW those eggs are fresh.
More Sous Vide Recipes:
- Sous Vide Turkey Breast
- Sea Bass with roasted tomatoes, corn, olives and capers
- The best eggnog recipe
- Pickled banana peppers
- Sous Vide Creme Brulee
- Sous Vide Cold Brew Coffee.
- Sous Vide Oreo Cheesecake
- Sous Vide Grapefruit Infused Gin
- Homemade cucumber infused gin
- Sous Vide Lemon Curd
- Sous Vide Pomegranate Curd Recipe
- Sous Vide Blood Orange Curd
- Sous Vide Homemade Limoncello Recipe
- How To Cook Asparagus Using Sous Vide
- Sous Vide Hollandaise
- Sous Vide Vanilla Extract
- Sous Vide Mascarpone Cheese
- Lilac Infused Alcohol
- How to perfectly cook shrimp
- Sous vide corned beef
- Whole30 Avocado Toast with a Perfectly Poached Egg
- Sous Vide Vanilla Bean Honey
- Sous Vide Infused Hot Honey
- Homemade clotted cream
- Egg yolk croquette
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 12 years Sarah helps the home cook prepare her recipes with professional results.