Confit Egg Yolk

Per is the founder of GastroFun.dk. Per's heart beats especially for the sous vide technique, sauces and dry-aged meat. His mission is to get all people to eat better and play and experiment more in their kitchens.

25. June 2018

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Recipe for confit egg yolk

Confit egg yolk (confit) is a delightful and deliciously different way to enjoy egg yolks. Try it next time you have tartare, steak tartare, or a luxury version of hash.

Servings: 2 pcs.

Confit Egg Yolk

Author: Per Asmussen

Keyword: Egg, Sides

Prep Time: 1

Cook Time: 1

Metric - US Customary

Ingredients

2 pcs. Egg Yolk
91 gram Oil Flavor Neutral

Instructions

Place the yolks individually in small bowls (ramekins).Pour about 1/2 dl of oil in each of them - use more if the yolk is not covered.Cook them in the oven at 65 degrees Celsius (149 degrees Fahrenheit) for 60 minutes in the oven.They can easily be prepared a few hours in advance. Just make sure they stay in the oil until you need them.

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