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A single sous vide yolk acts as a natural sauce, coating and enriching the carrots in this simple but incredibly satisfying dish. Thanks to sous vide, the carrots themselves are unusually sweet, a vibrant counterpoint to the savory yolk. The crispy hazelnut garnish and flecks of grey lava salt punctuate the dish’s soft and tender textures. But perhaps the medley of vibrant orange and yellow is what makes this dish so stunning. Carrots get their familiar bright-orange hue from the vitamin beta-carotene, the same compound that makes pumpkins and sweet potatoes so colorful. Egg yolks, however, become yellow—even verging on orange—largely due to the presence of xanthophylls, naturally occurring pigments found in marigolds, dandelions, and other plants. When some animals consume those plants, traces of the pigment can be found in the animals themselves. Thus, farmers will often feed xanthophyll supplements (usually extracted from flowers) to their hens, ensuring a sunny yellow yolk in every egg.You can vary this dish to suit your own preferences by swapping out the carrots for any other vegetables or mushrooms. Garnish with any fresh green you like, but we recommend something with a bit of spice, such as peppery nasturtium leaves. Finally, be sure to season with a good amount of acid to cut through the richness of the yolk.