Confit Egg Yolk
Serves 2
10 mins prep
75 mins cook
85 mins total
This is my updated recipe! Confit egg yolks are the ultimate luxurious, buttery, and jammy bite. You can add these eggs to anything but I love them on crunchy garlic toast. Try it once and you will be hooked!
Preheat oven to 180°F degrees.
Separate your eggs from your egg whites, you can save the whites for a different recipe. The easiest way to do this is to crack 1 egg into a bowl, and then using clean hands, pick up the yolk, allowing the whites to slip through your fingers.
Carefully place your yolks in a small baking dish and add enough olive oil to cover the egg yolks. Place foil on top of the baking dish. Place your small baking dish inside of a larger baking dish.
Add boiling water to the large baking dish until the waterline is halfway up the small baking dish.
Bake for 1 hour and 15 minutes, checking it at around 1 hour. Remove when you reach your desired consistency. You want the outside to be firm and the yolk to jiggle, almost like a yolk water balloon.
Serve spread on toasted ciabatta with chives and parm on top. Enjoy! Toast the bread. Once done, rub garlic all over the toast.
Toast your bread and rub garlic on the top. Spread your confit egg yolk on top and finish off with some freshly grated parmigiana, fresh cracked pepper and flaky salt. That is it!
