Deep Fried Egg Yolk
Deep fried egg yolks with a butter parmesan sauce for the perfect combination of crispy and creamy.
Ingredients
- 6 Large eggs, separated
- 2 Cups Panko breadcrumbs
- Canola oil (or other neutral oil) Enough to completely submerge the egg yolks.
- 1 stick Unsalted butter
- 1/2 cup heavy cream
- 2 tbsp flour
- 8 oz Parmesan (not pre-shredded)
- 1 1/2 cups kosher salt
Instructions
- Carefully separate the yolks from the eggs.
- To make the yolks sturdy enough for the bread crumbs and deep frying, you can use salt to slightly dehydrate the outside of the yolk forming a skin. To do this, in a dish or small tray, make an even layer of salt. Using an uncracked egg, make indentations in the salt, place your egg yolks in the indentations, and use remaining salt to cover the top of the yolks.
- Place the tray in the freezer for about ten minutes to help the egg yolks firm up some more, but don't leave them long enough to completely freeze.
- Fill a deep oven dish or tray with the breadcrumbs.
- Remove the tray with yolks from the freezer, and carefully remove them from the tray, dusting off excess salt carefully to avoid breaking the yolks.
- Completely coat the yolks in the breadcrumbs. Using a spider or small fine mesh strainer, carefully transfer the yolks into oil that has been pre-heated to 350 degrees.
- Once the breadcrumbs have browned and the yolks are floating in the oil, remove them and place onto a paper towel to drain excess oil.
Butter & Parmesan Sauce
- Melt the butter in a shallow pan. You can allow the butter to brown if you would like a nuttier flavor, but make sure it doesn't burn.
- Reduce the heat on the melted butter.
- Add the flour and mix into butter until there are no clumps of flower left.
- Add in the heavy cream and stir until it begins to thicken.
- Grate in the parmesan and stir the suace is smooth.
- Plate by adding a few tablespoons of sauce and placing the fried egg yolks on top.
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