Perfect Sous Vide Egg Yolks in Oil (Confit Egg Yolk)

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If you've ever wanted to try egg yolk confit, this is your chance! These sous vide egg yolks are ultra easy to make and come out perfectly cooked.

Get perfectly thickened, but still runny egg yolks cooked to absolute perfection using sous vide techniques.

Ultra rich and buttery, these sous vide egg yolks are amazing serve alongside a nice breakfast (try this avocado toast) or on top of pasta dishes like this black truffle pasta or this one pot Cajun pasta for extra decadence.

Making confit egg yolks is very popular among Michelin star chefs and in the modernist cuisine realm.

They can also be used to make a creamy sous vide egg yolk sauce - just whip a few with a touch of salt and olive oil and stir it into your favorite cooked pasta.

Check out this complete guide to sous vide eggs also!

Jump to:

• Why This Recipe Works
• More Sous Vide Egg Recipes
• What is Sous Vide?
• Ingredients
• Step By Step Instructions
• Expert Tips
• Serving Options
• Frequently Asked Questions
• Storage Instructions
• Recipe
• 💬 Comments

Why This Recipe Works

• The sous vide enables us to keep the temperature steady, making it easy to confit egg yolks sous vide with no risk of overcooking.
• It's ultra simple to make, and you can make them in advance!
• Make as many or as few as you need - the recipe can handle most needs.
• Cooking them for an hour on low heat allows them to pasteurize, making them safe for consumption.
• Serve them atop a salad - try this raw zucchini salad, Thai beef salad, or this curried chickpea salad.

More Sous Vide Egg Recipes

• Sous vide poached eggs
• Sous vide scrambled eggs
• Sous vide soft boiled eggs
• Sous vide hard boiled eggs
• Sous vide egg bites

What is Sous Vide?

Sous vide is basically a method of cooking using what is called an immersion circulator (i.e. the sous vide machine). This immersion circulator circulates water in a temperature controlled water bath at a certain temperature to perfectly cook your food every time.

Because the temperature doesn't change, and it keeps your meat (or dessert, veggies, etc.) at the same temperature, your risk of overcooking becomes very minimal.

To learn even more about sous vide cooking, head over and read "what is sous vide cooking and the benefits of sous vide cooking."

Tools Used

• Anova Precision Sous Vide Cooker
• 12 quart container
• 4 ounce canning jar

You will also want to check out these posts on the best sous vide containers and the best sous vide bags for more information!

Ingredients

Whenever we cook eggs, I always recommend buying the freshest eggs you can get as the flavor is just so much better.

Also, use a good quality olive oil for the confit. You can also use any other type of oil, just remember the flavor of the oil will infuse into your yolks so don't use rancid olive oil.

Step By Step Instructions

Heat a sous vide water bath to 145°F.

Place 2 tablespoons of olive oil in a 4 ounce canning jar.

Place one egg yolk inside and tighten the lid "finger-tight."

Make as many of these jars as desired, as long as they can all fit in the water bath.

Place the jars in the water bath and cook for 1 hour. **They may float so weigh the jars down if needed.

Remove the jars with tongs and carefully remove the lids.

Use a slotted spoon to gently remove the yolk from the jar and serve. Discard olive oil.

Can also be stored in the oil in the fridge for 5-7 days until ready to serve.

Expert Tips

1. Place the olive oil in the jars before adding the egg yolks - otherwise the yolks can stick to the jar.
2. use the leftover egg whites to make these almond meringues or these mini pavlovas.
3. The egg yolks should be submerged in the oil before cooking.
4. If the jars float, be sure the weight them down to ensure the yolks cook properly.
5. You can also cook the yolks in a ziplock bag all together. Just be very gentle with them and ensure they are submerged in oil.
6. You can use any oil - flavorless, olive oil, truffle oil, bacon fat, etc. However you want to season your eggs.

Serving Options

• Substitute different fats to cook the eggs in - bacon fat, duck fat, olive oil, coconut oil, etc.
• Serve the egg yolks like you would serve a poached egg - in eggs benedict (with this all time favorite sous vide hollandaise), any sandwich (bagel breakfast sandwich is bomb), egg toast, egg sandwiches, or in a bowl of ramen or other soup.
• Serve them plain on toast with bacon on the side, or with english muffins, etc.
• Whip the cooked yolks with a touch of salt and olive oil to make a creamy sauce to serve over pasta or rice. It is very good served with soba noodles!
• Serve the egg over poached fish like salmon (try any of these sous vide fish recipes).
• Carefully coat the egg yolks in a seasoned bread crumb mixture and quickly deep fry to make gooey deep fried egg yolks (so good!!).
• Serve over top a beef or lamb tartar.
• Use them to make mayonnaise as they are now safe and pasteurized.

Frequently Asked Questions

Storage Instructions

Store the egg yolks in the oil in the fridge for up to 7 days.

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