When nearly ready to serve, carefully place each egg yolk in a separate dariole mould and cover with the oil. Cover each mould with plastic wrap. Place the moulds in a circulating water bath heated to 60°C (140°F) and leave for 20 minutes. Alternatively, fill a saucepan one-third full of water, place a heatproof bowl half-filled with water on top of the pan, and bring the pan of water to the simmer, then place the dariole moulds in the bowl of water and leave for 20 minutes.
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