This post may contain affiliate links. Please read our disclosure policy.
Confit egg yolks are the ultimate luxurious, buttery, and jammy bite. Confit is a French cooking term that refers to the process of slowly cooking food in fat. The result you get cooking your eggs this way is simply amazing. You can add these eggs yolks to anything, but I love this recipe on breakfast toast with garlic. Try it once and you will be hooked!
Table of Contents
Why You’ll Love Confit Egg Yolk
What is there not to love about Confit Egg Yolk on garlic toast? The rich buttery texture is spread on toast is different than any egg breakfast you have had before, and the flavors are… you just have to try it!
🔥Chef Nadia’s Tip🔥
- Completely submerge the egg yolks in oil. Handle them very carefully so they don’t break. If they break, your confit eggs won’t have the velvety texture that they are known for.
- As long as none of the yolks break in your olive oil, you can reuse it to confit more yolks! It’s also delicious to drizzle on the egg yolk confit toast or even on some rice.
- The egg whites can and should be saved for frittata or meringue!
- The easiest way to do separate the egg whites from the yolks is to crack 1 egg into a bowl, and then using clean hands, carefully pick up the yolk, allowing the whites to slip through your fingers.
Gather Your Ingredients
- 5-6 egg yolks
- Smaller baking dish
- Larger baking dish
- Foil
- Enough olive oil to cover your egg yolks
- Enough boiling water to fill the larger baking dish halfway
- Ciabatta, sliced and toasted
- Garlic clove, peeled
- Parmigiano, freshly grated
- Fresh cracked pepper
- Flaky sea salt
🫶 And that is it, subscribe for more!
Substitutions
- Ciabatta → This jammy egg yolk recipe is amazing on toast, but you can swap that for steak, ramen, crispy rice, regular rice, or pretty much anything that you would add egg yolks to works!
- Olive Oil → Swap your olive oil for duck fat… trust me!
- Parmigiano → Use whatever cheese makes you happy.
The Perfect Pairings
You can have these confit egg yolks on breakfast toast like in this recipe or here are a few more ideas. Cured yolk crispy rice, steak with peppercorn sauce, beef tartare and oxtail ramen are just a few things that you can add your deliciously jammy spicy egg yolk confit to.
Confit Egg Yolk: Questions Answered
When the outside feels firm but the center still has give. It’s almost like an egg yolk water balloon. After 45 minutes of baking and 20 minutes of resting, the yolks should be jammy and spoonable.
You definitely do. You need to cover the eggs fully so that they cook evenly and do not dry out.
You can still cook it, but it won’t have the same silky texture. I recommend getting a new yolk.
Confit is a French cooking term that is the process of slowly cooking food in fat, whether that be grease or oil. When you do this with eggs, it leaves you with a rich, buttery, jammy texture.
Sure! Keep them stored in the oil in the fridge for up to 3 days. Bring them to room temperature before eating.
Confit Egg Yolk
Equipment
- small dish
- foil
- large dish
- pot
Ingredients
- 5 or 6 egg
- light olive oil, or duck fat, enough to cover the yolks
- boiling water, enough to fill dish halfway
- ciabatta, sliced
- 1 garlic clove, peeled
- 1 sprinkle parmigiano , freshly grated, for topping
- 1 pinch black pepper, fresh cracked, for topping
- 1 pinch flaky sea salt, for topping
Instructions
- Preheat oven to 180°F degrees.
- Separate your eggs from your egg whites, you can save the whites for a different recipe. The easiest way to do this is to crack 1 egg into a bowl, and then using clean hands, pick up the yolk, allowing the whites to slip through your fingers.
- Carefully place your yolks in a small baking dish and add enough olive oil to cover the egg yolks. Place foil on top of the baking dish. Place your small baking dish inside of a larger baking dish.
- Add boiling water to the large baking dish until the waterline is halfway up the small baking dish.
- Bake for 1 hour and 15 minutes, checking it at around 1 hour. Remove when you reach your desired consistency. You want the outside to be firm and the yolk to jiggle, almost like a yolk water balloon.
- Serve spread on toasted ciabatta with chives and parm on top. Enjoy! Toast the bread. Once done, rub garlic all over the toast.
- Toast your bread and rub garlic on the top. Spread your confit egg yolk on top and finish off with some freshly grated parmigiana, fresh cracked pepper and flaky salt. That is it!
Kitchen Cam
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi! This was very helpful. Do you know how long the yolks will last refrigerated after they’re confited? Or is there a better way to store them? Or don’t do it at all, only eat immediately? Thanks!
Hey Brandon, Honestly I have always eaten them immediately so I can’t say for sure. My gut tells me that they wouldn’t be good refrigerated though. Next time I make them I will throw one in the fridge and test it to let you know though! If you happen to try it let me know ☺️
Hi! I baked these is a garlic infused olive oil (yum)
I only ate two of them and ate the other two a couple of days later. I stored them in the fridge, in the same container I baked them in, still covered with the oil. Delish
Why does the description say 2h 15m to prepare?
Hey Bethy, So they only take about 15 minutes to prepare, but you cook them for 45 and then they need to rest for 20-30 minutes in the oven until it reaches your desired jamminess. So in total, you should be ready for them to take about 1 hr and 20ish minutes. You won’t be actively prepping for that long though. Hope that helps!