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Confit Egg Yolks

As part of our "Just the Yolk Series" we're starting off with this unique but simple confit egg yolk recipe. This goes great on toast, burgers or anywhere that a savory egg yolk would make a great addition.
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Ingredients
  

  • 1/4 Cup Olive oil or other neutral oil
  • 4 Egg yolks
  • 2 tsp Black peppercorns
  • 1 Sprig of fresh thyme

Instructions
 

  • 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.

NOTES: