Garlic Chilli Crisp Confit Egg Yolks Recipe
Sourdough, toasted, to serve
Preheat your oven to 82°C.
Pour a generous amount of the garlic chilli crisp into a small baking dish, ensuring there is enough oil to fully submerge the egg yolks.
Carefully separate the egg yolks from the whites. Gently place the yolks into the chilli crisp, making sure they are fully submerged and spaced slightly apart.
Cover the dish with foil. Then transfer the dish to the oven and cook for 45 to 55 minutes, or until the yolks reach a jammy, custardy consistency. Keep an eye on them towards the end to avoid overcooking.
Gently lift out the yolks with a spoon and place onto warm toasted sourdough. Spoon over extra chilli crisp oil and serve immediately.
Store any leftover yolks in the chilli oil in the fridge and use within a few days. They are incredible tossed through hot noodles or spooned over rice.
