Striker Chef's Egg Yolk Confit Canapés
Fine dining style canapés with gently oven-cooked egg yolk confit and scallion sour cream.
Ingredients needed 2 servings
Recipe
Cooking tips
- Be extremely careful when removing the chalazae to avoid breaking the egg yolks.
- If the oven temperature exceeds 100°C (212°F), the yolks will become hard like fully cooked eggs. Maintaining a low temperature between 90-100°C (194-212°F) is key.
- To prevent toasted baguette from becoming soggy, always cool it on a wire rack or colander immediately after toasting.
Recommended for
- Those who want to present unique and elegant finger food for guests or home parties.
- Those who want to try the low-temperature oil confit cooking technique at home.
Shop ingredients on Coupang(Ad)
How did it turn out when you followed this recipe?
Loading cooking feedback…
Cooked-it reviews
No reviews yet. Be the first to leave one.
You might also like
- Kim Dae-seok Chef's Egg Yolk Sauce
- This Man's Cook No-Boil Yolk Sauce
- Solo Cooking God's Noreunja Naeng-udong
- Striker Chef's Baby Potato Confit with Truffle Mayo Sauce
- Sung Si-kyung's Tuna Mayo Canapé
- Jung Ho-young's Monkfish Liver Canapé
- Kim Milan's Papalina Fettuccine
- Striker Chef's Cold Octopus Confit
- Baek Jong-won's Al-Saeu-chip Canapé
- Ttukdak Hyung's Knafeh
