Sous Vide Egg Yolks

5 from 2 votes

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

Prep Time5

Cook Time1

Total Time1 5

Course: Breakfast

Cuisine: American, French

Servings: serving

Calories: 129kcal

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 store in the fridge for 5-7 days until ready to serve.

Place the olive oil in the jars before adding the egg yolks - otherwise the yolks can stick to the jar.

use the leftover egg whites to make these almond meringues or these mini pavlovas.

If the jars float, be sure the weight them down to ensure the yolks cook properly.

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.

You can use any oil - flavorless, olive oil, truffle oil, bacon fat, etc. However you want to season your eggs.