Confit Egg Yolks
Confit Egg Yolks
Ingredients
- 12 egg yolks
- 1 liter olive oil
For Garnish
- as needed tinapa flakes in oil
- as needed fresh chives, chopped
Instructions
- 1
Carefully separate the egg yolks from the whites. Reserve the egg whites for other dishes, such as meringue, to avoid waste. Set the yolks aside gently.
⏱️ 5 min
- 2
Preheat your oven to 75-80°C. Pour the olive oil into a deep, oven-safe container. Gently lower the separated egg yolks into the oil, ensuring they are fully submerged. Add more olive oil if necessary to cover the yolks completely.
⏱️ 5 min•🌡️ 75
- 3
Bake the egg yolks in the preheated oven for 30-40 minutes. The exact cooking time will depend on your preferred consistency; the yolks should be silky, rich, and delicately set. Monitor them closely towards the end of the cooking time.
⏱️ 40 min•🌡️ 75
- 4
Carefully remove the confit egg yolks from the oil. Serve them immediately, topped with tinapa flakes in oil and freshly chopped chives. These confit egg yolks are excellent over toast, rice, or instant ramen. Store any leftover confit yolks fully submerged in the olive oil in an airtight container in the refrigerator for up to one week.
⏱️ 5 min
Kitchen Tools
Confit Egg Yolks
- 12 egg yolks
- 1 liter olive oil
For Garnish
- as needed tinapa flakes in oil
- as needed fresh chives, chopped
Instructions
- 1
Carefully separate the egg yolks from the whites. Reserve the egg whites for other dishes, such as meringue, to avoid waste. Set the yolks aside gently.
⏱️ 5 min - 2
Preheat your oven to 75-80°C. Pour the olive oil into a deep, oven-safe container. Gently lower the separated egg yolks into the oil, ensuring they are fully submerged. Add more olive oil if necessary to cover the yolks completely.
⏱️ 5 min•🌡️ 75 - 3
Bake the egg yolks in the preheated oven for 30-40 minutes. The exact cooking time will depend on your preferred consistency; the yolks should be silky, rich, and delicately set. Monitor them closely towards the end of the cooking time.
⏱️ 40 min•🌡️ 75 - 4
Carefully remove the confit egg yolks from the oil. Serve them immediately, topped with tinapa flakes in oil and freshly chopped chives. These confit egg yolks are excellent over toast, rice, or instant ramen. Store any leftover confit yolks fully submerged in the olive oil in an airtight container in the refrigerator for up to one week.
⏱️ 5 min