Confitting eggs: Elevating breakfast with a luxurious twist

There are many ways to use eggs in the kitchen, but one stands out due to its exceptional taste. It involves a yolk that is crispy on the outside and creamy on the inside, which pairs perfectly with steak tartare or a Niçoise salad. The conflicting technique has a rich history.

Confitting is one of the oldest methods of preserving food. Its roots trace back to southwestern France. The name comes from the word "confit," meaning preservation. This technique was mainly used to extend the shelf life of meats like goose or duck. The process involved marinating the meat in salt and herbs and then simmering it at a low-fat temperature, making the food tender and juicy. This allowed the meat to be stored in a cool and dark place for several months.

Once popular among poor peasants, the confitting method is now used by top chefs worldwide to create sophisticated and luxurious dishes. Although traditionally used for meat, you can also confit egg yolks at home.

Confit yolks not only taste great but are also rich in nutrients. They are a source of many vitamins and minerals, such as phosphorus, calcium, magnesium, and vitamins A, D, E, K, and B. These components support the body in regulating metabolism, strengthening the immune system, and improving memory.

To prepare yolks for confitting, you must meet one condition. The eggs need to be fresh. How to check? Simply immerse them in water. If the egg sinks to the bottom, it is fresh. If it floats or rises to the surface, it's best not to use it.

The process also requires the right kind of fat. In confitting, rapeseed oil is an excellent choice due to its good fatty acid profile and high smoke point. An alternative is goose fat, rich in unsaturated fatty acids that positively affect cholesterol levels and blood pressure.

Instructions:

1. Separate the yolk from the white. You can freeze the white for later use.
2. Pour a tablespoon of oil into a heat-resistant ramekin, then place the yolk on it.
3. Put it in an oven preheated to 65-70 degrees Celsius for 45-50 minutes.

Confit yolk is perfect for simple dishes like sandwiches or toast. It impresses with its crispy surface and creamy centre. It can also be part of complex dishes like steak tartare or spaghetti carbonara. It pairs well with cherry tomatoes or basil and adds elegance to salads like the Niçoise.