Buzz
I’m an egg enthusiast, so convincing me to add egg yolks to my pasta is hardly a challenge. But if you need some encouragement, here it is: gently cooked egg yolks bring a rich, velvety flavor, a custard-like texture, and sheer indulgence to any meal. Treat yourself to the decadence of olive oil confit egg yolks.
Confit is typically reserved for special dishes like duck, but this slow-cooking technique is also perfect for everyday ingredients such as garlic and the humble egg yolk. All it takes are two essentials: the ingredient you want to confit and fat. Submerge your main ingredient in fat, then cook it slowly over low heat. The result? A luxurious bath of fat that preserves the ingredient's natural flavors and moisture, creating a deliciously rich treat.
To confit egg yolks, start by selecting a small ramekin or another oven-safe dish with high sides. I recommend using a six-ounce ramekin. Pour in about half a cup of olive oil, enough to cover the yolks by about an inch. Keep in mind that the yolks will emerge drenched in olive oil, so pick an oil that you love for its flavor.
Place the ramekin in an oven that’s preheated to 150°F, or as low as your oven will go. My oven only drops down to 170°F. If yours is the same, wedge an oven mitt in the door to keep it cracked by about three or four inches after preheating. Let the ramekin with oil warm up in the oven for 15 minutes.
While the oil heats, separate the yolks from the whites. I prefer using my hands for this. Crack the egg into one hand, then gently pass the yolk back and forth, using your fingers to pinch off the white. Try to get as much of the white off without breaking the yolk. If done right, the yolk should look glossy and vibrant yellow. If some white remains, the yolk will appear slightly cloudy, but it's not a big deal—just try your best. The chalaza might be tricky to remove; if it’s stubborn while raw, you can scrape it off after it cooks.
Transfer the egg yolks to separate small dishes with a bit of oil to prevent sticking. After 15 minutes, use a thermometer to check the temperature of the oil. It should hover around 150°F. Gently lower the egg yolks into the warm oil, then return the ramekin to the oven with the door cracked. If you’re using cold yolks straight from the fridge, cook for 25 minutes for runny yolks with firm edges. If the yolks are at room temperature, check them after 15 minutes by lightly touching the sides of the yolk with a spoon. They should feel firm around the edges but still soft in the center, like a delicate water balloon. For jammy yolks, cook for an additional 5 minutes, and for firmer yolks, cook 10 minutes longer.
Serve these glossy treasures atop pasta, mashed potatoes, sliced steak, pesto pizza, or even a scoop of ice cream. Don’t forget the oil. This is a treat, so indulge yourself—finish it off with a sprinkle of flaky salt and crack open that smooth, golden yolk.
Confit Egg Yolks
Ingredients:
2 chilled egg yolks, with the whites and chalaza removed
1 inch of olive oil (about ½ cup)
Preheat your oven to 150°F, or as low as it will go. If your oven runs hotter, use oven mitts to keep the door slightly ajar to lower the temperature. Pour the olive oil into a small ramekin, filling it about an inch high. Place this in the oven for 15 minutes to warm up. Once the oil has heated, gently add the egg yolks to the ramekin. For a runny center, cook for 25 minutes; for jammy yolks, go for 30 to 35 minutes for a firmer texture.
