A confit egg yolk is something you'll see on plenty of restaurant menus, but they're actually very easy to make at home. The method means the egg yolk is just cooked, often placed on top a dish to be broken and create an oozing sauce.
To confit basically means to slow-cook an ingredient in fat. The term is often associated with duck confit, but can be employed for a host of ingredients. Confiting egg yolks is a more modern technique, great for adding a little cheffy flair to home-cooked dishes. They are simple to make, but remember to handle the confit egg yolks with care, as they're very delicate and you don't want them to break open before they're on the plate. The foolproof method below will result in perfectly confited egg yolks time after time.
You can also confit egg yolks sous vide, if you have the right equipment.