Striker Chef's Egg Yolk Confit Canapés

Name: Striker Chef's Egg Yolk Confit Canapés
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 3-4 egg yolks; Olive oil, enough to cover (about 2 cups); 2 cloves garlic; A pinch of whole peppercorns; 1 bay leaf; 3 slices baguette; 3 tablespoons sour cream; 1 scallion; Flying fish roe or caviar, to taste

Fine dining style canapés with gently oven-cooked egg yolk confit and scallion sour cream.

30 min Difficulty Normal drinking snack

Main ingredients

egg yolk olive oil garlic whole pepper bay leaf baguette sour cream green onion salmon roe

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egg yolk olive oil garlic whole pepper bay leaf baguette sour cream green onion salmon roe

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Quick 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.