Have you ever prepared fried egg yolk at home? Does it seem difficult? We’ll discover together that it is not, or rather that, if you know the right tricks, we will prepare some delicious fried yolks! I have prepared yolks many times following this recipe, and on the YouTube channel, the old video recipe recorded in my kitchen with Daniela and Giulia years ago should still be available. This time, I invited Gaia for lunch and recorded the new video recipe that you will find a little further down.
But do you know who invented, studied, and showed this dish to us cooking enthusiasts and big eaters? Chef Cracco! Carlo Cracco has always shown the World his passion for the egg, which he considers one of the basic ingredients for Italian cuisine and beyond. This preparation is commonly called “Carlo Cracco’s Egg”, which is essentially a breaded, frozen, and then fried egg in very hot oil to create the wow effect inside.
I love eating fried yolks but don’t like frying very much; I think many of us feel this way. The house still smells of frying two days later, even if you turn on the kitchen hood and open the windows. But sometimes, you have to make some sacrifices to enjoy delicious dishes without going to the restaurant! So today, I will explain how I prepare these delicious fried eggs that remain crispy on the outside and super creamy inside.
Follow me and put on your apron, we will prepare together an appetizer or a fancy aperitif in a few minutes, keeping in mind, however, the two hours of freezing to create the magic. Below you will find the written recipe with quantities and procedure, while under the first photograph there is the video recipe with the step by step to never go wrong again!
I’ll also leave you with other recipes that you can prepare with eggs, from Toast with egg heart to stuffed tomatoes, Egg and bacon muffins, Green bean salad with tuna, or stuffed eggs. Have you already chosen which recipe to read? Well, every link below is clickable and will take you directly to the recipe you have chosen to read! I also remind you that I wait for you every morning in the group and on the fan page of Facebook of Le Ricette di Bea with many easy recipes, quick and delicious!
- Difficulty: Easy
- Cost: Very economical
- Rest time: 2 Hours
- Preparation time: 5 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 1,467.50 (Kcal)
- Carbohydrates 35.99 (g) of which sugars 3.10 (g)
- Proteins 14.58 (g)
- Fat 142.20 (g) of which saturated 23.99 (g)of which unsaturated 113.66 (g)
- Fibers 2.25 (g)
- Sodium 484.40 (mg)
Indicative values for a portion of 50 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Fried Egg Yolk
- 4 yolks
- 1.5 cups breadcrumbs
- to taste vegetable oil (or oil for frying)
- 1 pinch salt
If you like, you can add a pinch of pepper to the breadcrumb seasoning.
Tools for Fried Egg Yolk Recipe
- 2 Plates
- 1 Strainer
- 1 Slotted spoon
- 1 Pot
If you don’t have a yolk separator like the one you see in the video recipe, you can buy it clicking here. It is very similar to mine, super convenient and easy to clean once used.
Steps for Preparing Fried Egg Yolk
Prepare a flat plate on the work surface and pour the indicated amount of breadcrumbs and add a pinch of salt, which should be more than enough to prepare four fried egg yolks. If you like, you may also add a sprinkle of pepper to the breadcrumbs.
Now we can separate the egg whites from the yolks, keeping the whites aside. For this reason, I recommended using a strainer or a yolk separator. We can indeed reuse the whites to prepare pancakes or other recipes, maybe egg white omelets seasoned with additional ingredients like cheese or prosciutto.
Place the yolks directly on the plate with the breadcrumbs, keeping them well spaced apart. Do not choose a plate that is too small but also not too large, as we will need to transfer it to the freezer. Gently cover the yolks with breadcrumbs; in the video recipe, this step is shown clearly so you can understand that they should not be buried with too much bread, but with a light layer.
Once all four yolks are arranged on the plate with the bread, we can find a place in the freezer to let them rest for at least two hours. In the meantime, we could dedicate ourselves to preparing other recipes to serve alongside the fried eggs to complete the aperitif.
After the two hours of rest, we can turn on the flame and place a frying pot on the stovetop. Pour the oil, in my case, vegetable oil, and bring it to the right temperature to fry the eggs.
You will see small bubbles forming that rise from the bottom to the top; generally, from this slight and imperceptible movement of the oil, I understand that it has reached the correct temperature. We then take the plate with the yolks from the freezer and position it near the stovetop.
With the help of a slotted spoon, gently detach the yolks from the breadcrumbs and carefully place them in the vegetable oil for cooking. Initially, do not touch the eggs to be sure not to break them, then gently turn them to the other side to allow for more even cooking.
The cooking is very short, about 1 minute, maximum 1 and a half minutes per egg, to prevent hardening of the yolk’s core. You risk ending up with a hard yolk instead of a liquid one, as it should be.
Now, serve your guests or your family with the fried egg yolks still very hot so they can be even more delicious, perfect for scooping with bread as Gaia and I did at lunch. Enjoy your meal and remember that I look forward to seeing you every day with the Recipe of the Day and many other curiosities always live from my kitchen!
If you have a blast chiller, the resting time is reduced to about 30 minutes for the yolks covered with breadcrumbs.
Tips
Keep well in mind the two hours of freezing, they are necessary, not to say fundamental, for the success of the homemade fried yolks. Not having suitable equipment, like thermometers for the oil or blast chillers, we must calculate well the resting times and wait for the oil to reach the right temperature.
These two factors are the crucial part of this recipe, the right cold and the right heat. The eggs from cold to hot to create the magic of the soft and liquid core, like the one you saw in the video recipe, with quite a splash because I wasn’t very decisive at the moment of cutting!
Don’t underestimate the amount of bread; it shouldn’t be excessive; it’s not the quantity of breadcrumbs that creates the crust, but the temperature shock between the freezer and the hot oil.
