Description
Confit egg yolks in tallow are rich and flavorful. They are perfect as a topping for various dishes.
Ingredients
Scale
- 6 large egg yolks
- 2 cups beef tallow
- Salt to taste
Instructions
- Preheat your oven to 200°F (93°C).
- In a small saucepan, melt the beef tallow over low heat.
- Carefully separate the egg yolks from the whites.
- Place the egg yolks in a small baking dish.
- Pour the melted tallow over the yolks, ensuring they are fully submerged.
- Cover the dish with foil.
- Bake for 1 hour until the yolks are set but still creamy.
- Remove from the oven and let cool.
- Store in the refrigerator in the tallow.
Notes
- Use fresh eggs for the best flavor.
- Adjust the salt according to your preference.
- Store the confit egg yolks in the refrigerator for up to 2 weeks.
Nutrition
- Serving Size: 1 yolk
- Calories: 100
- Sugar: 0g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 200mg
Keywords: Confit Egg Yolks, Tallow, French Cooking