Ingredients
- 12 egg yolks
- 500ml of olive oil
Directions
- Preheat a fan-assisted oven to 65°C (or 95°C for conventional ovens)
- Separate the egg yolks from the whites (the whites can be discarded or reserved for other dishes, such as meringue)
- Submerge the yolks in an ovenproof saucepan filled halfway with olive oil. Ensure the yolks are completely submerged in the oil
Place the pan in the oven for 55 minutes
- Remove the yolks with a slotted spoon and serve as part of a dish. Take care to keep the yolk whole so diners get the pleasure of breaking the yolk open themselves