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To confit basically means to slow-cook an ingredient in fat. The term is often associated with duck confit, but can be employed for a host of ingredients. Confiting egg yolks is a modern technique, great for adding a little cheffy flair to home-cooked dishes. Alternatively to this method you can confit egg yolks sous vide.
Preheat a fan assisted oven to 65°C
Separate the egg yolks from the whites
Submerge the yolks in an oven-proof saucepan filled halfway with olive oil
Place in the oven for 55 minutes
Remove the yolks with a slotted spoon and serve as part of a dish. Take care to keep the yolk whole so diners get the pleasure of breaking the yolk themselves
You can use bacon fat or different flavoured oils, such as rosemary or garlic, as the confit – this adds another flavour dimension to the dish that you can use to complement other ingredients on the plate.