Cook the 4 eggs in a sous vide/water bath for 60 minutes at 64 degrees Celsius (147 degrees Fahrenheit).

Remove them and immediately place in ice-cold water for 10 minutes.

Separate the last egg into white and yolk. You won't need the white, but you can save it for another day to make, for example, meringue.

Mix salt and pepper in the flour and place it on a small plate. Do the same with the breadcrumbs and yolk.

  Carefully crack the shells of the cooked eggs and rinse off the whites with a bit of water.

Gently roll the yolk in the flour, then in the beaten egg yolk, and finally in the breadcrumbs.

Fry them in 190-degree Celsius oil either in a pot or deep fryer until golden (max. 2 minutes).