Slow-Cooked Egg Yolks

Preparation info
    • Difficulty


Appears in
Sepia: The Cuisine of Martin Benn

By Martin Benn

Published 2014

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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