Confit Egg Yolks
Take your egg yolks to the next level with this simple confit method. Slowly cooked in olive oil with fresh thyme and black peppercorns, the yolks become rich, silky, and savory. Serve them over toast, burgers, or your favorite dish for an extra burst of flavor.
Prep Time
5 Mins
Cook Time
40 Mins
Serves
2
Ingredients
- 1/4 Cup Olive oil or other neutral oil
- 4 Egg yolks
- 2 tsp Black peppercorns
- 1 Sprig of fresh thyme
Preparation
- Preheat oven to 170 degrees Fahrenheit.
- Pour the oil into a ramekin or other small baking dish tall enough for the yolks to be submerged. Don’t use anything with a round bottom as this will cause the yolks to be too close together.
- Separate the egg yolks and add them to the oil. Ensure there is enough oil for the yolks to be fully submerged.
- Add in the peppercorns and thyme.
- Place in the oven and bake for about 40 minutes or until the oil reads a temperature of 140 degrees.
- Using a spoon, carefully remove the yolks and place directly on some toast or other dish.
- Optionally, you can top confit egg yolks with a little salt, grated parmesan and fresh herbs.
