Step 1

Preheat the water bath to 64°C

Step 2

Separate the egg yolks from the whites

Step 3

Carefully place up to 4 yolks in a vacuum bag, add enough oil to cover and then seal (with compression, if you have a chamber sealer)

Step 4

Place the bag (or bags, if cooking more than 4 yolks) in the water bath and cook for 45 minutes

Step 5

Remove the bag(s) from the water bath and carefully strain the yolks from the oil using a slotted spoon. If not using straight away, store the yolks in the oil for up to 3 hours