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.
Confit Egg Yolk
Difficulty: Easy10
minutes50
minutesPop 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.
Ingredients
12 egg yolks
500 ml olive oil
Directions
- Preheat oven to 65°C, fan assisted.
- Separate the yolks from whites (keep the whites for future dishes such as meringues).
- Half fill an ovenproof dish with olive oil. Very carefully place the egg yolks into the oil, ensuring that they’re fully submerged.
- Place in the oven for 50 minutes.
- Carefully remove the cooked yolks with a slotted spoon, taking extra care to keep them whole and unbroken.
- Store in tupperware in the fridge or use immediately on top of anything where you want to add some richness.
