How to confit egg yolks sous vide

Chicken soup with glazed wild mushrooms and confit egg yolk

How to confit egg yolks sous vide

Sous vide works particularly well when creating confit egg yolks, as temperatures can be kept consistently low for a long time and considerably less energy is used than in an oven or on the stove. Confit egg yolks make a rich, buttery addition to dishes and can also be used to make creamy sauces.

You'll need a water bath and a chamber vacuum sealer to make them, although if you only have a regular bar sealer you can keep the bag uncompressed and sealed and just carefully lower it into the water instead (ensuring no water gets into the oil).

You can also create confit egg yolks in the oven (take a look at our guide on how to do that here), but if you have the correct sous vide equipment, here's how to make them.


  • egg yolks, however many you want to confit
  • olive oil, enough to cover the yolks
Preheat the water bath to 64°C
Separate the egg yolks from the whites
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)
Place the bag (or bags, if cooking more than 4 yolks) in the water bath and cook for 45 minutes
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


You can use various oils to flavour the eggs – try olive oil or rapeseed oil. Oil infused with herbs and garlic will give a really good depth of flavour or you could even try bacon fat.


Use the leftover egg whites to make meringues, macarons or mousses.

Serving suggestions

Shay Cooper serves his confit egg yolk in a refined starter of Chicken soup and glazed wild mushrooms while Nuno Mendes’ delicate Confit cod with egg yolk and saffron makes a challenging yet delicious main course.