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.
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.
Please enter your email address
If email "" has been registered on our system you will receive an email from us shortly.
Please follow the instructions to reset your password.Return to sign in