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This spicy egg yolk confit is honestly an addiction of mine at this point. This jammy egg yolk recipe is super simple to make and goes well on so many things! Bread toasted in olive oil is my favorite, but it is delicious on steak, in ramen, on rice… almost anything you would add an egg yolk to, this will also work on!
Table of Contents
Why You’ll Love Spicy Egg Yolk Confit
What in the heck is confit, you ask? It’s about to change how you eat eggs! Confit is a French cooking term that refers to 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… and they are to die for!
🔥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 salsa macha 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
- Egg Yolks: 8-10
- Small baking dish
- Large baking dish
- Foil
- Salsa macha: ⅓ cup
- Olive Oil: Enough to cover your egg yolks
- Boiling Water: Enough to fill the larger baking dish halfway
- Ciabatta: sliced and toasted
- Parmesan: freshly grated
- Chives: chopped
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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!
- Salsa Macha → You can use chili crisps or, if you don’t want the spice, skip the salsa macha completely.
The Perfect Pairings
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.
Spicy Egg Yolk Confit: Questions Answered
Confit is a French cooking term that refers to 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.
You definitely do. You need to cover the eggs fully so that they cook evenly and do not dry out.
When the outside feels firm but the center still has give. It’s almost like an egg yolk water balloon. Make sure you check your egg yolks at 1 hour because everyone’s oven is different, slowly bake them till you are happy with the consistency.
You can still cook it, but it won’t have the same silky texture. I recommend getting a new yolk.
Sure! Keep them stored in the oil in the fridge for up to 3 days. Bring them to room temperature before eating.
Spicy Egg Yolk Confit
Equipment
- small baking dish
- foil
- large baking dish
Ingredients
- 8-10 eggs
- ⅓ cup salsa macha, or chili crisp
- olive oil, enough to cover the yolks
- boiling water, enough to fill halfway
- ciabatta, toasted
- parm, freshly grated
- chives, chopped
Instructions
- Preheat your oven to 180℉.
- 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 the salsa macha on top. 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.
- Serve spread on toasted ciabatta with chives and parm on top. Enjoy!
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
