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It doesn’t take much to convince me that I need egg yolks on my pasta, but I’m a total egg-head. If you need persuading, then allow me: Lightly cooked egg yolks add rich flavor, a custardy texture, and utter decadence to any dish. Indulge yourself in olive oil confit egg yolks.
The confit treatment is usually reserved for a meaty special occasion duck, but the technique itself can be applied to everyday items like garlic and the humble yolk. It only requires two ingredients: the food you wish to confit, and fat. Submerge the spotlight ingredient in fat, and cook it slowly and gently over low heat. For things like egg yolks and garlic, the average ingredient maintains its natural fats and moisture and then some, in a rich, flavorful fat jacuzzi.
To confit a couple egg yolks, grab a small ramekin or other oven-safe dish with tall walls. I used a six-ounce ramekin. Pour about a half cup of olive oil into the ramekin, or just enough to cover the yolks, about an inch of oil. The finished yolks will come out dripping with olive oil, so use one that has a flavor you enjoy.
Put the ramekin in an oven preheated to 150°F, or as low as it’ll go. My oven only goes down to 170°F. If your oven is similarly warm, stick an oven mitt in the door to keep it cracked about three or four inches once it’s preheated. Put the ramekin with oil in the oven for 15 minutes to come up to temperature.
Meanwhile, separate the yolks from the whites. I do this with my hands. I crack the egg into one hand, then pass the yolk gently back and forth, using my fingers to pinch off the white. Get as much white off as you can while doing this and without breaking the yolk. The finished yolks will be glossy and yellow if you get the white mostly disconnected. If not, then the white will cloud over the yolk. It’s not a big deal, but try your best. Pinching the chalaza off can be annoying. If you can’t get it detached while raw, you can gently scrape it off after it’s cooked if it bugs you.
Place the egg yolks in separate small dishes with a drop of oil so they don’t get tempted to stick. Use a thermometer to check the oil after 15 minutes. It should be around 150°F. Gently slide the egg yolks into the warm oil, and return the ramekin to the oven with the door cracked. For cold egg yolks that were in the fridge, cook for 25 minutes for runny yolks that are just set on the outside. If you were using room-temperature yolks, check on them after 15 minutes. You can do this with a small spoon. Lightly touch the sides of the yolks; they’ll feel firm on the outside but the center should have some give, like a yolky water balloon. If you like your yolks jammy, cook for another five minutes, and 10 minutes longer for firm yolks.
Serve these glossy gems nestled on top of pasta, mashed potatoes, sliced steak, pesto pizza, or a few scoops of ice cream. Don’t forget the oil. Indulgence is the name of the game, so go all out. Top it with some flaky salt and crack open the silky golden yolk.
Confit Egg Yolks
Ingredients:
- 2 cold egg yolks, the white and chalaza detached
- 1 inch of olive oil (roughly a ½ cup)
Preheat your oven to 150°F or as low as it’ll go. For ovens that run warmer, stick some oven mitts in the door to keep the oven slightly open and lower the temperature. Pour the olive oil into a small ramekin so that it comes up about an inch. Put this in the oven for 15 minutes. After the oil has warmed, add the egg yolks to the ramekin. Cook for 25 minutes for a runny center, or 30 to 35 minutes for jammy or firm yolks, respectively.
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