Egg Garlic Confit

Ingredients

• 3 Egg yolks (From 3 eggs. Do not use the egg whites)
• Olive oil (Enough to cover or nearly submerge the egg yolks)
• 2 かけ Garlic
• Salt and pepper (A pinch. The video uses a pinch of salt and pepper)
• Baguette (As much as desired. Toast and serve alongside)

Steps

1. 1

   Preheat the oven to 100℃.

2. 2

   Place 3 egg yolks in an ovenproof dish.

3. 3

   Pour in enough olive oil to cover the egg yolks.

4. 4

   Add 2 garlic cloves and season with salt and pepper.

5. 5

   Cover the ovenproof dish with aluminum foil. Pour water into a separate baking pan, then place the dish in it to create a bain-marie.

6. 6

   Place the baking pan in the oven and cook at 100℃ for approximately 30 minutes. Avoid overcooking; start checking the doneness after 20 minutes.

7. 7

   Touch the surface of the egg yolks with a spoon. They are done when they are set but still soft and springy. Since the result varies depending on the oven, adjust the cooking time while checking their condition.

8. 8

   While the egg yolks are cooking, toast the baguette.

9. 9

   Serve the egg confit on the toasted baguette. Dip the baguette into the remaining olive oil as you eat.

Notes

The post introduces the recipe as being completed in 15 minutes, but the instructions state to cook it at 100℃ for approximately 30 minutes. Start checking the egg yolks after 20 minutes and aim for a creamy, runny consistency. The baking temperature and time for the baguette, as well as details about any toppings, are not specified in the original text.

Nutrition per serving

• Appetizer
• Starter
• Wine pairing
• Easy
• Oven dish
• Home drinking
• Bar-style dish