Recipe detail

Name: Confit yolk
Yield: 10
Cuisine: Czech
Ingredients: 10.0000 tPcs; 500.0000 g; 10.0000 g; 10.0000 g

Eggs Confit yolk

13. 2. 2025

Author: Jakub Svoboda

Company: Retigo

Food category: Eggs

Cuisine: Czech

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Program steps

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Hot air

100 %

Termination by time

00:30 hh:mm

65 °C

100 %

Ingredients - number of portions - 10

Name	Value	Unit
egg yolk	10	pcs
lard	500	g
herbs to taste	10	g
garlic	10	g

Nutrition and allergens

Allergens: A
Minerals: Ca, Calcium, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Phosphorus, Se, Selenium, Zn
Vitamins: A, B, C, E, Vitamin A, Vitamin B12, Vitamin D

Nutritional value of one portion	Value
Energy	452.3 kJ
Carbohydrate	0.3 g
Fat	50 g
Protein	0.1 g
Water	0 g

Directions

Melt the lard with herbs and garlic. In the warm lard, we will insert the beaten yolks and let the whole mixture confit according to the set temperature above. If you want the yolks to be not liquid after biting into them, extend the time to 45 minutes. You can also smoke the yolks using a Vision smoker.

Recommended accessories

Vision Pan

Vision Smoker