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Spicy Egg Yolk Confit Recipe

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★★★★★

4.6 from 124 reviews

This Spicy Egg Yolk Confit recipe offers a rich, creamy, and flavorful way to enjoy egg yolks slow-cooked in olive oil and spicy salsa macha. The yolks develop a luscious, spreadable texture perfect for serving on toasted ciabatta, garnished with freshly grated Parmesan and chopped chives. A gourmet appetizer or snack with a spicy kick and luxurious mouthfeel.

Ingredients

Scale

Egg Yolk Confit

  • 8–10 large eggs
  • ⅓ cup salsa macha (or chili crisp)
  • Olive oil (enough to fully cover the egg yolks in baking dish)
  • Boiling water (enough to fill halfway in the larger baking dish)

To Serve

  • Ciabatta bread, toasted
  • Freshly grated Parmesan cheese
  • Chopped fresh chives

Instructions

  1. Preheat Oven: Set your oven to 180℉ (82℃) to prepare for a gentle slow-bake that will slowly cook the egg yolks without scrambling them.
  2. Separate Egg Yolks: Carefully crack each egg into a bowl. Using clean hands, gently lift the yolk, letting the whites slip through your fingers to save or discard separately.
  3. Assemble in Baking Dish: Place the yolks into a small baking dish. Spoon the salsa macha evenly on top of the yolks. Pour in enough olive oil to completely cover the yolks. Cover the dish tightly with aluminum foil to prevent evaporation during baking.
  4. Prepare Water Bath: Nest the small baking dish inside a larger baking dish. Pour boiling water into the larger dish until it reaches halfway up the side of the smaller dish to create a gentle water bath, ensuring even heat and cooking.
  5. Bake the Yolks: Place the assembly in the preheated oven and bake for about 1 hour and 15 minutes. Check around the 1-hour mark to assess texture. The yolks should be creamy and spreadable, not runny or fully solid.
  6. Serve: Remove the baking dish from the oven and carefully remove the small dish from the water bath. Spread the confit yolks generously on toasted ciabatta slices. Top with freshly grated Parmesan and chopped chives. Enjoy immediately.

Notes

  • You can save egg whites for other recipes such as meringues or omelets.
  • Adjust salsa macha quantity to control spiciness.
  • Use good quality olive oil for better flavor and texture.
  • The confit yolks keep refrigerated covered for up to 3 days.
  • Ensure the water bath is maintained during baking to avoid the yolks cooking too fast or drying out.

Keywords: spicy egg yolk confit, salsa macha, egg yolks slow cooked, ciabatta toast, spicy appetizer, rich egg yolks, egg yolk recipe, confit eggs

Find it online: https://thefoodrecipe.com/spicy-egg-yolk-confit-recipe/