Discover the gourmet allure of confit eggs in your kitchen
This method of preparing eggs will appeal to everyone who loves runny yolks. For many, it is an indispensable ingredient for breakfast. French toast? Only as Croque Madame. Shakshuka? Definitely, but the yolk must melt over the vegetables. Although the name suggests a sophisticated method, confitting is actually quite simple.
There are many ways to use eggs in the kitchen, but one of them 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 confitting technique has a rich history.
What is confitting?
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 for several months in a cool and dark place.
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.
Nutritional value of confit eggs
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 help the body regulate metabolism, strengthen the immune system, and improve memory.
How to make confit eggs?
To prepare yolks for confitting, you must meet one condition. The eggs need to be fresh. How can you 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, canola oil is an excellent choice due to its favorable fatty acid profile and high smoke point. An alternative is goose fat, which is also rich in unsaturated fatty acids that positively affect cholesterol levels and blood pressure.
Instructions:
- Separate the yolk from the white. You can freeze the white for later use.
- Pour a tablespoon of oil into a heat-resistant ramekin, then place the yolk on it.
- Put it in an oven preheated to 150-160 degrees Fahrenheit for 45-50 minutes.
What to use confit eggs for?
Confit yolk is perfect as an addition to simple dishes like sandwiches or toast. It impresses with its crispy surface and creamy center. It can also be part of more complex dishes like steak tartare or spaghetti carbonara. It pairs well with cherry tomatoes or basil and adds elegance to salads, such as the Niçoise.
