We use these gently cooked yolks to sit atop pasta or to be hidden beneath piles of shaved vegetables, cheese, and meats. Recently, we paired the yolk cooked in bacon fat with padron peppers and some thick fresh extruded spaghetti. The warm thickened yolk, perfumed with bacon, dressed the noodles and completed the dish.
Egg Yolk Confit
– 12 egg yolks
– Flavored Fat
Put the fat into a vacuum bag or mason jars. Slide the egg yolks into the bag and then seal the bag. Cook the eggs for 1 hour at 64°C. Cool the eggs in the fat if the fat is liquid in the refrigerator; otherwise, remove the yolks from the fat and store on a flat tray covered with plastic or on individual sheets of plastic wrap.
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