How-to: Yolk Confit
"Confit" is defined as duck or other meat cooked slowly in it's own fat. While this is typically done with duck, you can actually use the same method on egg yolk!
For the longest time, I've wondered how restaurants would serve cooked egg yolk, but still have the texture be wet and runny (as if uncooked). I've usually seen it as an addition to pasta dishes. After digging all over the internet, I discovered that Yolk Confit does exit and that there is an easy cheat way of making them at home. You can simply use olive oil a the "fat," or explore with other fats (such as bacon). Add your yolk confit to your own pasta, salads, or toast!
In my example below, I placed my yolk confit over a small bed of smashed avocado, decorated with edible flowers, and garnished with bread crumbs, sea salt, and a splash of lemon juice. (This was my attempted play off of traditional avocado toast, since I had some leftover ingredients from my actual avocado toast).
Olive oil or animal fat of choice
Preheat oven to 150 degrees F.
Using ramekin or small over-safe bowls, crack a yolk in by separating out the whites.
Pour enough olive oil or animal fat to fully cover all of the egg yolk.
Bake for about 45 minutes (depending on your oven temperature). Bake for less if your oven defaults to a higher temperature.
Once yolks are set, remove from oven. Use spoon to carefully transfer over to your desired dish.