Confit Egg Yolk with Garlic and Thyme
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INGREDIENTS
- 3 large eggs, separated
- ¾ cup olive oil
- 2 garlic cloves, lightly smashed
- ½ teaspoon salt
- 3 sprigs fresh thyme
INSTRUCTIONS
- Heat the oven to 195°F (90°C).
- Carefully separate the eggs, reserving the yolks. Place the yolks in a small oven-safe ramekin or heatproof bowl, ensuring they stay whole and do not touch each other. Add the garlic cloves, salt, and thyme.
- Pour in the olive oil to fully submerge the yolks. Transfer the ramekin to the oven and bake for 50 minutes, until the yolks are lightly set on the outside but still soft and creamy inside.
- Serve warm over toasted sourdough, swirl into hot pasta, or spoon onto a salad. Use immediately, or store in the oil for up to 24 hours in the refrigerator. Bring to room temperature before serving.
FAQ
How do I store leftover confit egg yolk?
Let it cool to room temperature, then keep it submerged in the cooking oil inside an airtight container. Refrigerate for up to 24 hours. Do not store it at room temperature due to the risk of bacterial growth. When ready to serve, gently bring the confit egg yolk back to room temperature. Reheating is not recommended, as the yolk can overcook and lose its delicate texture. Always use clean utensils when handling the yolks to avoid contamination.
What kind of eggs work best for this recipe?
Fresh, high-quality large eggs work best. Yolks from fresh eggs hold their shape better during separation and cooking, reducing the risk of breakage. Look for pasture-raised or organic eggs with rich, golden yolks—they will yield a more flavorful and visually appealing result. Avoid using older eggs, as their yolks are more fragile and can easily rupture during transfer. If possible, separate the eggs cold, then let the yolks come to room temperature before cooking for the best texture.
Can I use a different oil instead of olive oil?
You can use a neutral oil like grapeseed or sunflower oil instead of olive oil for making confit egg yolk. While extra-virgin olive oil adds a distinct flavor, using a neutral oil allows the natural richness of the yolk to stand out more. Avoid oils with low smoke points or strong flavors like toasted sesame or coconut oil, which can overpower the dish. Whatever oil you choose, ensure it’s fresh and of high quality since it becomes part of the final flavor profile.
What is the best way to serve this confit egg yolk?
The best way to serve confit egg yolk is over freshly toasted sourdough, swirled into warm pasta, or spooned onto a composed salad. The soft texture adds richness and complexity to simple dishes. For toast, layer with ricotta or avocado, then top with the yolk. In pasta, stir gently so the yolk coats the noodles like a sauce. It also pairs well with roasted vegetables or grain bowls. Because of its delicate texture, avoid reheating once served—use it as a finishing touch.
Why did my confit egg yolk turn out too firm or overcooked?
If your confit egg yolk turned out too firm or overcooked, the oven temperature may have been too high or the yolks cooked too long. A proper confit yolk should be barely set on the outside and creamy inside. Use an oven thermometer to ensure your oven stays at 195°F (90°C), as many ovens fluctuate. Also, make sure the yolks are fully submerged in oil and not touching each other or the sides of the dish, which can cause uneven cooking or over-firm edges.
Can I make confit egg yolk in advance?
You can prepare confit egg yolk in advance, but only up to 24 hours ahead. After cooking, store the yolks submerged in their oil in an airtight container in the refrigerator. Before serving, let the container sit at room temperature for about 20 to 30 minutes to soften the yolks slightly. Do not reheat, as they can overcook quickly.
Is confit egg yolk safe to eat after sitting in oil?
Confit egg yolk is safe to eat after sitting in oil if it’s handled and stored properly. Once cooked, cool the yolks to room temperature and refrigerate them immediately, still submerged in the oil. Do not leave them at room temperature for more than two hours, as the low-acid, low-oxygen environment can allow harmful bacteria to grow. Consume within 24 hours and always use clean utensils when serving. Never store confit egg yolk at room temperature or reuse improperly stored yolks.
Can I reuse the olive oil after making the confit?
You can reuse the olive oil after making confit egg yolk, but only for savory dishes and within a day or two. Strain the oil through a fine mesh sieve or cheesecloth to remove any garlic or herb residue, and store it in the refrigerator. The oil will have absorbed some egg flavor and can be used for sautéing vegetables or drizzling over bread or roasted potatoes. However, avoid using it for uncooked dishes after storage due to safety concerns around bacterial contamination.
Do I need to strain the oil before storing the confit egg yolk?
It is recommended to strain the oil before storing the confit egg yolk, especially if you plan to reuse the oil or store the yolks longer than a few hours. Straining removes bits of garlic, thyme, or egg white that could spoil or promote bacterial growth. Use a fine mesh strainer or cheesecloth and refrigerate the strained oil with the yolks fully submerged. This extra step helps preserve both the quality and safety of the oil and yolks for up to 24 hours.
