Sous vide works particularly well for the technique of confit as temperatures can be kept consistently low for a long time and considerably less energy is used than in an oven or on the stove. Confit egg yolks make a rich, buttery addition to dishes and can also be used to make creamy sauces.
Preheat the water bath to 64°C
Separate the egg yolks from the whites
Carefully place up to 4 yolks in a vacuum bag, add enough oil to cover and then seal
Place the bag in the water bath and cook for 45 minutes
Remove from the water bath, carefully strain in a sieve and serve. If not using straight away, store the yolks in the oil for up to 3 hours
You can use various oils to flavour the eggs – try olive oil or rapeseed oil. Oil infused with herbs and garlic will give a really good depth of flavour or you could even try bacon fat.