Confit Egg Yolk with Garlic Ciabatta and Parmesan Recipe

Introduction

Confit egg yolks are a rich and silky treat that elevate any breakfast or snack. Slow-cooked in olive oil, these yolks develop a creamy texture similar to custard, perfect for spreading on toasted bread.

Ingredients

• 5 or 6 eggs
• Light olive oil or duck fat, enough to cover the yolks
• Boiling water, enough to fill dish halfway
• Ciabatta, sliced
• 1 garlic clove, peeled
• Freshly grated parmigiano, for topping
• Fresh cracked black pepper, for topping
• Flaky sea salt, for topping

Instructions

1. Step 1: Preheat your oven to 180°F (about 82°C).
2. Step 2: Separate the egg yolks from the whites. Crack an egg into a bowl, then gently lift the yolk with clean hands, letting the white slip away. Save the whites for another use.
3. Step 3: Place the yolks carefully into a small baking dish. Pour in enough olive oil or duck fat to completely cover the yolks. Cover the dish tightly with foil.
4. Step 4: Set the small dish inside a larger baking dish. Pour boiling water into the larger dish until it reaches halfway up the side of the smaller dish, creating a water bath.
5. Step 5: Bake for about 1 hour and 15 minutes, checking at the 1-hour mark. The yolks are done when the outside is firm but the inside still jiggles slightly, like a water balloon.
6. Step 6: While the yolks bake, toast slices of ciabatta. Once toasted, rub peeled garlic cloves over the bread to add flavor.
7. Step 7: Spread the warm confit egg yolks on the garlic-rubbed toast. Finish with freshly grated parmigiano, a pinch of cracked black pepper, and flaky sea salt. Serve immediately and enjoy!

Tips & Variations

• Use duck fat instead of olive oil for a deeper, richer flavor.
• Try garnishing with fresh chives or microgreens for a fresh touch.
• If you prefer a firmer yolk, extend the baking time by 10–15 minutes, watching closely to avoid drying out.
• Reserve the egg whites to make omelets, meringues, or egg white scrambles for zero waste.

Storage

Store any leftover confit egg yolks submerged in oil in an airtight container in the refrigerator for up to 3 days. Reheat gently by letting them come to room temperature or warming briefly in a low oven to maintain their creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of oil for confiting the yolks?

Yes, light olive oil is traditional, but you can use other oils with mild flavor and high smoke points, like avocado oil or even clarified butter. Duck fat is excellent for an added richness.

How do I know when the yolks are perfectly cooked?

The yolks should feel firm on the outside but still jiggle softly when you gently shake the dish. Think of it like a delicate water balloon—this ensures a creamy, custard-like texture inside.

Confit Egg Yolk with Garlic Ciabatta and Parmesan Recipe

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4.8 from 96 reviews

Confit Egg Yolk is a luxurious, creamy, and rich delicacy where egg yolks are slow-cooked in olive oil at a low temperature, resulting in a delicate texture that spreads beautifully on toasted ciabatta. This simple yet elegant recipe enhances the natural umami flavors of the yolk, elevated with freshly grated Parmigiano, cracked black pepper, and flaky sea salt, making it a perfect savory treat or appetizer.

• Author: Clara
• Prep Time: 10 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 25 minutes
• Yield: 5 to 6 servings 1x
• Category: Appetizer
• Method: Baking
• Cuisine: European
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Egg Yolks & Oil

• 5 or 6 large egg yolks
• Light olive oil (or duck fat), enough to cover the yolks

To Serve

• Ciabatta, sliced (for toasting)
• 1 garlic clove, peeled
• Freshly grated Parmigiano, a sprinkle for topping
• Fresh cracked black pepper, a pinch for topping
• Flaky sea salt, a pinch for topping

Instructions

1. Preheat Oven: Set your oven to a low temperature of 180°F (82°C) to prepare for the gentle confit cooking process.
2. Separate Egg Yolks: Crack each egg into a bowl and carefully separate the yolks from the whites using your clean hands. Set yolks aside and save whites for another use.
3. Prepare Yolk Bath: Place the egg yolks gently in a small baking dish, then pour enough light olive oil over them to completely cover each yolk. Cover the dish with foil to prevent oil evaporation and place it inside a larger baking dish.
4. Setup Water Bath: Pour boiling water into the larger baking dish until it reaches halfway up the sides of the smaller dish containing the yolks and oil. This water bath ensures a stable, gentle heat around the yolks.
5. Bake Yolks: Bake in the oven for approximately 1 hour and 15 minutes, but begin checking at 1 hour. The yolks are ready when the edges are firm but the center still jiggles softly, resembling a yolk ‘water balloon.’
6. Prepare Toast: While the yolks bake, toast the ciabatta slices until golden and crispy. Immediately rub a peeled garlic clove over the warm toast to infuse it with mild garlic flavor.
7. Assemble and Serve: Spread the confit egg yolks onto the garlic-rubbed toasted ciabatta. Top with a generous sprinkle of freshly grated Parmigiano, fresh cracked black pepper, and flaky sea salt to taste. Serve immediately and enjoy the rich, velvety texture.

Notes

• Confit cooking at low temperature is key to achieving the perfect creamy yet set yolk texture.
• Duck fat may be used instead of olive oil for a richer flavor.
• Keep an eye on the yolks during baking to avoid overcooking; they should jiggle slightly when done.
• Use fresh eggs for the best results and smoothest texture.
• The garlic can be rubbed once the toast is warm so the flavor subtly infuses without overpowering.
• Store any leftover confit yolks submerged in oil refrigerated and use within 2 days.

Keywords: confit egg yolk, egg yolk recipe, slow cooked egg yolk, creamy egg yolk, appetizer, ciabatta toast, Parmigiano topping, gourmet egg recipe