Pouched Quail Egg Yolk
Pouched Quail Egg Yolk
Author
Steve Infante
Prep Time: 01:30
Recipe Time: 00:30
Temperature :
149F / 65C
Ingredients
Directions
- Set your Anova Sous Vide Precision Cooker to 149.0ºF / 65.0ºC.
- Cook quail eggs in water bath for 30 minutes at 147°F
- Up temperature to 148°F for 30 additional minutes
- Up to temperature to 149°F for 30 additional minutes
- Submerge quail eggs and ice bath
- Gently peel the quail egg shell and whites away from the yolk under a drizzle of cold water.
- Dry quail egg yolk and place in canola oil until ready to serve. Up to four hours ahead