Pouched Quail Egg Yolk

Anova Culinary

Pouched Quail Egg Yolk

Author

Steve Infante

Prep Time: 01:30

Recipe Time: 00:30

Temperature : 149F / 65C

Ingredients

Directions

  1. Set your Anova Sous Vide Precision Cooker to 149.0ºF / 65.0ºC.
  2. Cook quail eggs in water bath for 30 minutes at 147°F
  3. Up temperature to 148°F for 30 additional minutes
  4. Up to temperature to 149°F for 30 additional minutes
  5. Submerge quail eggs and ice bath
  6. Gently peel the quail egg shell and whites away from the yolk under a drizzle of cold water.
  7. Dry quail egg yolk and place in canola oil until ready to serve. Up to four hours ahead