Olive Oil Confit Egg Yolks by Byrontalbott

Ingredients

• 6 large egg yolks
• 1 qt olive oil
• 1 tbsp black peppercorns
• 1 tbsp green peppercorns
• 1 tbsp red peppercorns
• 1 tbsp garlic flakes
• 1 tbsp onion powder
• 1 tbsp dried oregano
• 1 tbsp dried rosemary
• 1 tbsp dried thyme
• 3 tbsp lemon zest
• 1 tbsp salt
• 1 tbsp citric acid (optional)
• 1 avocado, sliced

Instructions

1. Combine all spices and aromatics in a small bowl to create the seasoning blend.
2. Pour the olive oil into a small saucepan and heat over medium-low heat until it reaches 170°F-180°F (77°C-82°C).
3. Gently drop the egg yolks into the warm oil, ensuring they are completely submerged.
4. Maintain the oil temperature at 170°F-180°F and cook for 30-35 minutes until the yolks are set but still creamy in the center.
5. Remove the yolks carefully with a slotted spoon and place them onto sliced avocado.
6. Sprinkle the lemon pepper seasoning blend generously over the yolks and avocado before serving.