Olive Oil Confit Egg Yolks
Equipment
Ingredients
Egg Yolks
egg yolks (fresh, separated)
4 piece
Oil & Aromatics
olive oil (extra virgin)
250 ml
fresh thyme (fresh)
4 sprig
Toasted Bread
bread slices (sliced)
4 piece
Instructions
Separate the egg yolks
Carefully separate 4 fresh egg yolks from the whites, keeping the yolks intact.
Heat the olive oil
Place the olive oil in a small saucepan with fresh thyme sprigs and heat gently over low heat until it reaches 80-85°C.
Confit the egg yolks
Gently lower the egg yolks into the warm olive oil and let them confit slowly over very low heat for 2-3 hours until they become creamy and translucent.
Toast the bread
Toast the bread slices until golden and crisp.
Serve the confit yolks
Serve the confit egg yolks warm or at room temperature with the toasted bread for dipping or spreading.
Original recipe
Storage
Store the confit yolks in their oil in an airtight container. The infused oil can be reused for cooking or dressings.
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