February 28, 2026

Egg Yolk Confit – Cooked in Oil at 90°C, Served with Baguette and Caviar for a Perfect Appetizer

Name: Egg Yolk Confit – Cooked in Oil at 90°C, Served with Baguette and Caviar for a Perfect Appetizer
Total time: 30 min
Yield: 1
Cuisine: Korean
Ingredients: 3 Egg yolks; 200 ml Olive oil; 1 Garlic; 5 clove Whole peppercorns; 1 sheet Bay leaf; 3 Baguette slices; 1 to taste Confit oil; 3 TS Sour cream; 1 TS Chopped chives; 1 TS Caviar

Profile공격수셰프 Striker chefViews: 18

Low Temperature Cooking

Sour Cream

Chives

Cook time: 30 min
Difficulty: 2 out of 5 stars
Servings: Serves 1

Ingredients

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Serves 1

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Steps

Combine egg yolks, olive oil, garlic, whole peppercorns, and bay leaf. Confit in a 90°C oven for 20 minutes.
Heat confit oil in a pan and toast baguette slices until golden brown.
Mix sour cream with chopped chives.
On each toasted baguette slice, layer a confited egg yolk, chive sour cream, and caviar to serve.

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