Main ingredients 🥩
Egg yolksOlive oilGarlicWhole peppercornsBay leafBaguetteSour creamScallionsFlying fish roe
Striker Chef's Egg Yolk Confit Canapés
Fine dining style canapés with gently oven-cooked egg yolk confit and scallion sour cream.
🙋 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.
Ingredients needed 🛒2 servings
- 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
Recipe 🍳
- Carefully separate egg yolks into an oven-safe dish, ensuring they do not break, and remove the chalazae.
- Place garlic, bay leaf, and whole peppercorns between the yolks, then generously pour olive oil to completely submerge the yolks.
- Cook in an oven or air fryer preheated to 90-100°C (194-212°F) for 18-20 minutes to create the egg yolk confit.
- Heat a generous amount of olive oil in a pan and toast baguette slices until golden brown and crispy on both sides. Transfer to a wire rack to cool.
- In a small bowl, mix 3 tablespoons of sour cream with finely chopped scallions to prepare the sauce.
- Spread the scallion sour cream sauce onto the crispy baguette slices, then gently spread the prepared egg yolk confit on top.
- Garnish with caviar or flying fish roe as desired, and finish with a light sprinkle of black pepper.
- Place separated yolks in a dish with garlic, spices, and olive oil.
- Gently cook the yolks in the oven at a low temperature until they reach a soft, jam-like consistency.
- Toast baguette slices until crispy, and mix chopped scallions into sour cream for the sauce.
- Top the baguette with sour cream sauce, then egg yolk confit, and finally roe.
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.
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