Confit egg yolk. Think of a yolk, but somehow even richer, more buttery and unctuous than they already are. They made sound complicated and you’ve perhaps spied them on fancy restaurant menus, however they are incredibly simple to make at home, without needing to own a sous vide machine. To confit is to slow-cook an ingredient in fat which changes its viscosity; in the case of egg yolks, they turn into beautifully, jammy blobs of sunshine.
Pop confit yolks on top of dishes to give them an extra bit of flair and luxurious creaminess. They work really well on top of dishes such as pasta, ramen and soups, as I’ve done here.