Confit Egg Yolk with Garlic Ciabatta and Parmesan Recipe
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.
- 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
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
- Preheat Oven: Set your oven to a low temperature of 180°F (82°C) to prepare for the gentle confit cooking process.
- 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.
- 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.
- 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.
- 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.’
- 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.
- 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
