> How to cook > How to cook sous vide

How to confit egg yolks sous vide

How to confit egg yolks sous vide

How to confit egg yolks sous vide

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.

1
Preheat the water bath to 64°C
2
Separate the egg yolks from the whites
3
Carefully place up to 4 yolks in a vacuum bag, add enough oil to cover and then seal
4
Place the bag in the water bath and cook for 45 minutes
5
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

Variations

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.

Tip

Use the leftover egg whites to make meringues, macarons or mousses.

Serving suggestions

Shay Cooper serves his confit egg yolk in a refined starter of Chicken soup and glazed wild mushrooms while Nuno Mendes’ delicate Confit cod with egg yolk and saffron makes a challenging yet delicious main course.

 
 

Comments ()

How to confit egg yolks sous vide

 
Order by
...   ...

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

Be the first to leave a comment on this page...
...   ...