Cooking sous vide allows you to maintain low temperatures consistently over long periods and, as a result, it is perfect for the technique of confit. It is also more energy-efficient than using an oven or a stove top. Try this recipe for confit egg yolks, which can be used to add a glorious buttery richness to a variety of dishes and sauces.
- Warm the water bath to a temperature of 64⁰C.
- Separate the desired number of eggs. Discard the whites and seal the yolks inside a vacuum bag with a generous amount of oil – enough to cover the yolks completely.
- Place the bag in the water bath and leave to cook for 45 minutes.
- Once removed from the water bath, the confit egg yolks can used immediately or stored in the oil in which they cooked for later use.
Experiment using different oils to add flavour to the egg yolks. You could try using olive oil, rapeseed oil, herb-infused oils or even bacon fat.
Shay Cooper uses confit egg yolks to great effect in his Chicken soup and glazed wild mushrooms, which makes a refined and sophisticated starter. Alternatively, for a challenging but rewardingly delicious main course, try Nuno Mendes’ Confit cod with egg yolk and saffron.
Recipe courtesy of www.greatbritishchefs.com