Immerse 6 eggs in a large pot or heat-proof container of water with a sous vide cooker. Set temperature to 148.1°F (64.5°C) and cook for 1 hour. Once done, let eggs cool in a bowl of tepid water for 10 minutes.

Run the faucet at very low. Crack cooked eggs carefully into your hand, letting the whites drip away under the water. Place yolks in a bowl.

In a small bowl, combine flour, sea salt, and baking powder. In a second bowl, whisk the remaining egg. Spread bread crumbs onto a plate.

Heat 1 1/2 inches of canola oil in a deep saucepan over medium heat until 360°F (182°C).

Roll one yolk gently in the flour mixture, then dip it into the beaten egg and let excess drip back. Roll it in the breadcrumbs. Repeat for all yolks.

Lower yolks carefully into hot oil in batches and fry until lightly golden brown, approximately 30 seconds per yolk. Place onto a paper-towel-lined plate to drain.