Candied egg yolks with air fryer spread
If you like gourmet, original spreads, you'll love these egg yolks confit with Air Fryer! An ultra-melting texture, a rich taste and a hint of fleur de sel... perfect to enjoy on toast or to enhance your dishes. The secret? Gentle cooking in olive oil, which envelops the yolks to give them an irresistible softness. Easy to prepare and full of possibilities, you can personalize this recipe by adding herbs or spices to suit your taste! :)
Ingredients
Materials
- Ramequin
- Air Fryer
Preparation
Separate the egg whites from the yolks and carefully place the yolks in a ramekin.
Cover the yolks with olive oil so that they are completely submerged.
Air fry at 175°F/80°C for 20 minutes.
Drain egg yolks on paper towels to remove excess oil.
Now you can spread your candied egg yolks on toast with a touch of fleur de sel! :)
Observations
Can other types of oil be used for this recipe?
Yes, you can replace olive oil with sunflower or rapeseed oil, for example!
How long can I keep candied egg yolks?
They can be kept for up to 3 days in an airtight container in the refrigerator, immersed in the oil. Make sure they are well covered to prevent oxidation.
How to enjoy these candied egg yolks?
Spread on toast or add to pasta!
Can they be flavored?
Of course you can! You can add aromatic herbs like thyme or rosemary, as well as spices like paprika or cumin to personalize the recipe to your taste.
Do I need to use extra-fresh eggs for this recipe?
Yes, we recommend using extra-fresh eggs for optimum texture and food safety.
Can I freeze them after cooking?
No, it's not advisable to freeze candied egg yolks, as their texture may become grainy and lose quality after thawing.
How can I tell if egg yolks are perfectly candied?
They should have a firm texture on the outside, but remain slightly melting on the inside. Adjust the cooking time to your preference.
Can this technique be used for other types of cooking?
Yes, egg yolks can also be candied in a traditional oven: simply place them in a small container, cover them completely with olive oil and cook at low temperature. Preheat your oven to 150-160°F/65-70°C (preferably fan assisted) and bake for around 45 minutes to 1 hour.
