John Myers
Crispy Onsen Egg Heart on Mushroom Vegetables
The perfect crispy onsen egg heart on mushroom vegetables recipe with a picture and simple step-by-step instructions.
- 7 Eggs
- 200 g Panko flour
- 50 g Flour
- Oil
- 250 g White mushrooms
- 250 g Mushrooms brown
- 250 g Oyster mushrooms
- 1 Shallot
- 2 Garlic cloves
- 200 g Diced Bacon
- 2 tbsp Clarified butter
- 1 tbsp Butter
- Salt
- Pepper
- Fleur de sel
- Preheat the sous vide water bath to 65 degrees. Bring 5 eggs (size L) to room temperature and cook sous vide for one hour at 65 degrees. Then let the eggs cool for about an hour.
- Meanwhile, cut the mushrooms into medium-sized cubes and also dice the shallot and garlic. Melt 2 tbsp clarified butter in a pan, add the mushrooms and fry over medium heat. After about 3 minutes, add shallot, bacon and garlic to the pan and let brown while turning constantly. Finally, season the mushrooms with butter, salt and pepper.
- Then build a breading line with 2 whisked eggs, flour and the panko flour. Now carefully break the cooled eggs into a large bowl, very carefully remove the egg yolk balls and guide them through the breading line. Then deep-fry the breaded egg yolk balls for about 20 seconds in fat at about 200 degrees. Arrange the fried egg yolk balls on the mushrooms and add a little fleur de sel to the egg yolk balls.
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