Confit Egg Yolks with Truffle Parmesan Butter
Silky Thermomix 7 confit egg yolks served with luxurious truffle Parmesan butter for a restaurant-worthy finish
Did breakfast eggs just get an upgrade? We think so!
If you've ever wanted to recreate that unforgettable restaurant experience in your own kitchen, these are the perfect place to start. Slowly cooked until irresistibly rich, silky and jammy, they're paired with an indulgent truffle Parmesan butter that melts into every bite, creating pure culinary magic.
Using the precision of the Thermomix 7, achieving perfectly confit yolks becomes almost easy. The accompanying truffle Parmesan butter is a recipe you'll find yourself making again and again, delicious on warm bread, tossed through pasta, spooned over steak or melted onto roasted vegetables. Together they transform even the simplest meal into something truly memorable. Precision temperature control makes the Thermomix especially well suited to delicate preparations like confit egg yolks. What you use to confit the yolks, does affect timing. We used glass.
Suggested Additions & Serving Suggestions
Serve on thick slices of toasted sourdough with flaky sea salt.
Spoon over creamy mashed potatoes or buttery cauliflower purée.
Finish with freshly shaved black truffle when in season.
Top a bowl of fresh tagliolini or pappardelle.
Add to mushroom risotto just before serving.
Serve alongside grilled asparagus or charred broccolini.
Melt the truffle Parmesan butter over a perfectly cooked steak.
Pair with roasted field mushrooms for a luxurious vegetarian meal.
Add cracked black pepper and fresh chives.
Spoon over roasted baby potatoes.
Serve with crispy pancetta or prosciutto for brunch.
Finish with micro herbs or edible flowers for restaurant-style presentation.
Use the remaining truffle Parmesan butter on corn, steamed vegetables or grilled seafood.
Pair with a crisp glass of Chardonnay or sparkling wine for an elegant starter.
Need
-
The Confit Yolks
- water for water bath
- 1 cloves garlic peeled and smashed
- 2-6 egg yolks
- Extra Virgin Olive Oil (EVOO) as required BUY
-
Truffle Parmesan Butter
- 60 Grams parmesan cheese
- 180 Grams butter cubed BUY
- pink salt flakes to taste BUY
- finely grated black truffle to taste
-
To Serve
- 2-4 Slices Lazy Sourdough loaf toasted Recipe
- leafy herbs and edible blooms to garnish
Do
- 1
Make the Truffle Parmesan Butter first: Place the parmesan into the Thermomix bowl and mill 8 sec/speed 10.
- 2
Add the butter and salt and blend 10 sec/speed 6, stopping to scrape down sides of bowl if needed.
- 3
Add the fresh truffle and combine a further 4 sec/speed 6.
- 4
Tip onto a piece of baking paper and wrap before refrigerating until use. You can also freeze this butter for up to 3 months.
- 5
To confit the yolks, rinse the TM7 bowl so that it is clean. Insert the simmering basket and add a litre of water to the bowl.
- 6
Place the garlic and yolks into a waterproof glass or ceramic dish preferably with a lid, that will easily fit into the simmering basket.
- 7
Add enough EVOO to completely cover the yolks. Place the yolks in oil into the simmering basket and cook 60 min/80°C/speed 1.
- 8
Serve anyway you wish, but we did love them on toasted sourdough with this amazing truffle butter. Any compound butter will work, see our suggestions below.
Served with
Tenina Holder is a wife, mother of five and grandmother of nine, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
