Slow-Cooked Egg Yolks

• 8 organic eggs
• 200 g (7 oz) clarified butter, warmed to 40°C (105°F)

Heat a circulating water bath (or a saucepan filled with water) to 62.5°C (145°F), add the eggs, and then cook for 45 minutes. Remove the eggs and leave to cool at room temperature.

Break the eggs over a bowl and separate the whites. Gently rinse the egg yolks under running water to remove any excess white, then place into 8 dariole moulds or small cups. Pour