Master this Egg Yolk Confit and you’ve got another way of serving eggs. It’s not hard and it can be used for great things. Try this recipe where I pair it with a parsnip cream and grilled onion.
This egg yolk confit may look a bit complicated but is really quite simple to do. The only tricky thing is to get the egg poached so it’s still creamy. Well, it’s not hard to do but you have to test it once or twice to get the perfect cooking time calculated, let’s do it.
Egg Yolk Confit with Parsnip Cream and Grilled Onion
4 tbsp cream
1 clove of garlic
4 small fresh onions or 8 scallions
1 tsp olive oil
4 tablespoons olive oil
Peel and cut the parsnips into small pieces, boil in water with the garlic until completely cooked through. The garlic gives the pure a mild touch of garlic without getting too dominant. Discard the water and add the cream and blend into a smooth cream, season with salt and pepper. Set aside and reheat for serving. Now let’s make those eggs.
Add a spoonful of olive oil into an espresso cup or coffee cup, carefully put one egg yolk into the oil add a pinch of salt and cook the yolk on low heat in the oven until almost set. I cooked my egg on 100°C / 210 F and it took about ten minutes. Easiest way is to carefully tap on the yolk with your fingertip to feel when the egg starts to set. When done remove from the heat and remove the yolk from the oil with a spoon.
Once the egg is done remove it from the oil, otherwise it will keep cooking in the heat. Since ovens and cups can be very different the cooking time can vary. So before you make this recipe for a dinner I recommend a test run for the eggs.
Wash and split the onion in half and brush it with olive oil, grill until soft on a grill, season with salt and pepper. Arrange parsnip pure, egg yolk and the grilled onion on a plate, serve warm.