Egg Yolk Croquette
I have become obsessed with making sous vide egg yolks to make the egg yolk croquette appetizer. 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.
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 Yolk Separating Video Instructions:
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 home made 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.
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More Sous Vide Recipes:
Sous Vide Cold Brew Coffee. Cold Brewed Coffee In Less Time.
Sous Vide cold brew coffee base is perfect for when you want cold brew coffee with out the wait. I have shown you how to make cold brew coffee in the past but this cold brew coffee recipe uses the sous vide technique to speed up the cold brew coffee process.
I know what you are thinking. Sous Vide uses hot water and when you cold brew coffee you are suppose to use cold water, right. Sort of.
I am going to call this a compromise technique. The water does not get as high as a drip coffee brew but is not as cold as refrigeration. The heat is consistent and low enough to pull the flavor from the coffee grounds with out making the coffee bitter. PLUS coffee is cold brewed in two hours and not over night! Perfect for when you forgot to make it the night before!
Portion control your dessert with a sous vide cheesecake in a mini mason jar. This sous vide cheesecake recipe has a double stuf Oreo crust. Satisfy your Oreo cookie cheesecake sweet tooth. You will love this easy Oreo cheesecake recipe. Once you have sous vide cheesecake you may never bake a cheesecake again.
Making homemade grapefruit infused gin is super easy to make by the traditional method but when you need grapefruit infused gin in a shorter amount of time, try this sous vide method. I love a refreshing gin and tonic and experimenting with gin infusions has expanded the customization of my favorite gin cocktail. Sous vide infused gin is the fastest way I have found to make a custom infused gin.
Lemon curd is a custard-like mixture made from fresh lemon juice, sugar, butter, and egg yolks and used as a filling or spread. There is a lot of specific temperatures that need to be met and a lot of arm work can go into whisking lemon curd. With the help of sous vide, you can make smooth as silk lemon curd. My sous vide lemon curd recipe is cooked in mason jars.
Homemade limoncello can take weeks to fully develop the flavors of the meyer lemons. This easy recipe for sous vide limoncello will give you a delicious liquor in less time. If you are looking for a quick limoncello recipe for gift giving, put your sous vide to work and make this homemade limoncello recipe in hours instead of weeks.
It is easier learn how to cook asparagus than you may think. Asparagus can go from crisp to over done faster than a pot of water boiling over. With the help of this sous vide asparagus recipe your asparagus will be tender, crisp and full of flavor. I find this is a fail proof way on how to cook asparagus.
Sous vide is the easiest way to perfectly cook shrimp. The shrimp are tender, sweet and juicy. Never have rubbery shrimp again. Make these practically perfect shrimp into a sous vide shrimp cocktail.
Cooking shrimp is super easy and goes from raw to done in the blink of an eye. Once it crosses over to well done, there is no going back. You have chewy, rubbery shrimp. Not good.
Using the sous vide to cook your shrimp at a specific temperature you are ensuring that the shrimp will not get over cooked.
Sous Vide hollandaise is practically fool proof. With the help of sous vide this easy hollandaise sauce recipe is prefect for spooning over eggs Benedict, asparagus or salmon. Follow my step by step instructions on how to make hollandaise sauce and you will never be scared of making homemade hollandaise again. Hollandaise is one of the five mother sauces in French cooking.