Yemas Cocinadas a la Inversa con Salsa de Pimientos Asados / Receta de Chefs muy sencilla

egg yolks

🥗Healthier: silken tofu

💰Cheaper: egg whites

Silken tofu offers a vegan alternative while egg whites reduce yolk richness.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil provides healthy fats, while canola oil is more affordable.

roasted red peppers

🥗Healthier: fresh bell peppers

💰Cheaper: canned red peppers

Fresh bell peppers are lower in calories, and canned options are budget-friendly.

white vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: lemon juice

Apple cider vinegar adds flavor while lemon juice is often more accessible.

Prepare a sous-vide water bath at 63°C (145°F).

Place egg yolks in a vacuum-sealed bag with olive oil and seal tightly.

Cook the egg yolks in the sous-vide bath for 45 minutes.

While the yolks cook, roast red peppers over an open flame until charred.

Peel and seed the roasted peppers, then blend with garlic, vinegar, and salt until smooth.

Adjust seasoning of the sauce with black pepper and lemon juice to taste.

Once cooked, gently remove the yolks from the bag and place them on a serving plate.

Drizzle the roasted pepper sauce around the yolks on the plate.

Sprinkle with fresh herbs and breadcrumbs for texture.

Finish with a dusting of paprika for color.

Serve immediately while warm.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens