Servings: pcs.
Confit Egg Yolk Sous Vide
Confit egg yolk is a delightful and different (and delicious) way to enjoy egg yolks. We have used the sous vide technique to perfect the process. Try it next time you have tartare, steak tartare, or a luxury take on hash.
Ingredients
- 2 pcs. Egg Yolk
- 90 gram Oil Neutral in taste
Instructions
- Place a vacuum bag in a small bowl and pour the oil into it.
- Make sure the bag can stand on its own.
- Separate the eggs into yolks and whites. Use the whites for another recipe; they are not needed here.
- Carefully place the two yolks into the vacuum bag, which needs to be sealed. Do not vacuum out the air; it should just be "closed."
- Place the bag in a water bath and cook it sous vide for 60 minutes at 65 degrees Celsius (149 degrees Fahrenheit).
- Place something heavy over the bag so it doesn't float to the surface during cooking.
- Remove the bag from the water bath after 60 minutes and separate the oil from the yolks.
- They are now ready to be served.
- They can easily be prepared a few hours in advance. Just make sure they stay in the oil until you need them.