Egg Yolk

• 4 free-range egg yolks
• 80 ml (2½ fl oz/⅓ cup)

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 si