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www.greatbritishchefs.com
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Author : Great British Chefs
Ingredients
Remove All · Remove Spices · Remove Staples
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Made by the creator of Recipe Cart.
Made by the creator of Recipe Cart.
Instructions
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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
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