Confit Egg Yolks in Olive Oil and Spread All Over
It doesn’t take much to convince me that I need egg yolks in my pasta, but I’m a complete egghead. If you need convincing, let me tell you: Lightly cooked egg yolks add rich flavor, a custard-like texture, and total decadence to any dish. Treat yourself to a confit of olive oil and egg yolks.
Confit is usually applied to meaty duck for a special occasion , but the technique itself can be applied to everyday foods such as garlic and the humble yolk. It only requires two ingredients: the food you want to cook and the fat. Submerge the spotlight ingredient in the fat and cook it slowly and carefully over low heat. For things like egg yolks and garlic, the middle ingredient retains its natural fats and moisture and then some in a rich, flavorful, fatty hot tub.
To set a couple of egg yolks, use a small ramekin or other high-sided baking dish. I used a six ounce ramekin. Pour about a half cup of olive oil into the pan, or just enough to cover the yolks, about an inch of oil. The finished yolks will be soaked in olive oil, so use the one you like the taste of.
Place the ramekin in an oven preheated to 150°F or as low as it will go. My oven only goes down to 170°F. If your oven is this warm, attach an oven mitt to the door to prevent it from cracking about three to four inches after preheating. Place the pan with the butter in the oven for 15 minutes to warm up.
Meanwhile, separate the yolks from the whites. I do it with my hands. I crack the egg with one hand, then carefully move the yolk back and forth, using my fingers to pinch off the white. At the same time, remove as much of the white as possible without breaking the yolk. The finished yolks will be shiny and yellow if the whites are practically unseparated. If not, the white will cloud the yolk. It’s not a big deal, but try your best. Pinching off the chalaza can be irritating. If you can’t pull it off when raw, you can gently scrape it off after cooking if it bothers you.
Place the egg yolks in separate small plates with a drizzle of oil to prevent them from sticking. Use a thermometer to check the oil after 15 minutes. It should be around 150°F. Carefully lower the egg yolks into the warm oil and return the ramekin to the oven with the door ajar. Cook cold egg yolks that have been in the refrigerator for 25 minutes if the yolks are runny and have just set on the outside. If you used room temperature yolks, check them after 15 minutes. You can do this with a small spoon. Lightly touch sides of yolks; they will be firm on the outside, but there should be some give in the center, like a water balloon with yolk in it. If you like yolk jam, cook for another five minutes, and if the yolks are hard, cook for another 10 minutes.
Serve these sparkling gems over pasta, mashed potatoes, sliced steak, pesto pizza, or a few scoops of ice cream. Don’t forget the butter. Forbearance is the name of the game, so do your best. Sprinkle some crumbly salt on top and break in the silky golden yolk.
Egg yolks confit
Ingredients:
- 2 cold egg yolks, separating the white and chalaza
- 1 inch olive oil (about ½ cup)
Preheat oven to 150°F or as low as possible. If ovens get hotter, attach oven mitts to the door to keep the oven slightly open and lower the temperature. Pour olive oil into a small ramekin until it rises about an inch. Place this in the oven for 15 minutes. Once the oil is hot, add the egg yolks to the ramekin. Cook for 25 minutes for a runny center or 30-35 minutes for jam or firm yolks respectively.