Confit Egg yolks

Ben Spalding

Ben Spalding

11th January 2011

Confit Egg yolks

Confit Egg Yolks

Ingredients

  • 20 egg yolks
  • 3 litre food oil room temperature

Method

Fill shallow roasting tray with oil up to ¾
Separate egg yolks from all membrane and white then drop into the oil, making sure the egg is covered well
Put in the oven @ 63c on full fan for 50 mins
Keep warm for service @ 50c