We use these gently cooked yolks to sit atop pasta or to be hidden beneath piles of shave vegetables, cheese and meats. Recently we paired the yolk cooked in bacon fat with padron peppers and some thick fresh extruded spaghetti. The warm thickend yolk perfumed with bacon dressed the noodles and completed the dish.
Egg Yolk Confit
12 egg yolks
Put the fat into a vacuum bag or mason jars. Slide the egg yolks into the bag and then seal the bag. Cook the eggs for 1hour at 64°C. Cool the eggs in the fat if the fat is liquid in the refrigerator, otherwise, remove the yolks from the fat and store on a flat tray covered with plastic or on individual sheets of plastic wrap.