Spicy Egg Yolk Confit
Serves 4
10 mins prep
75 mins cook
85 mins total
These are easy, delicious and honestly an addiction of mine at this point. The egg whites can and should be saved for frittata or meringue! Pro tip: provided none of the yolks break, you can use it to confit more but also use it to drizzle on rice or the yolks!
Preheat your oven to 180℉.
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 the salsa macha on top. 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.
Serve spread on toasted ciabatta with chives and parm on top. Enjoy!
