Cách ngon nhất để ĂN 1 QUẢ Trứng - Cách nấu Trứng Confit béo ngậy thơm ngon
Cách ngon nhất để ĂN 1 QUẢ TRỨNG - Cách nấu TRỨNG CONFIT béo ngậy thơm ngon is a easy French-Vietnamese Fusion recipe that serves 2. 250 calories per serving. Recipe by Savoury Days Kitchen on YouTube.
Prep: 20 min | Cook: 30 min | Total: 1 hr 5 min
Cost: $5.80 total, $2.90 per serving
Ingredients
- 6 pieces Industrial Eggs (room temperature, large)
- 2 cups Olive Oil (extra virgin, enough to fully submerge eggs)
- 4 cloves Garlic (peeled and minced)
- 3 sprigs Fresh Herb Sprigs (such as thyme or Vietnamese coriander, optional)
- 1 tsp Salt (fine sea salt)
- 1/2 tsp Black Pepper (freshly ground)
- 4 slices Bread Slices (sturdy bread such as sourdough or baguette)
- 2 tbsp Parmesan Cheese (freshly grated)
Instructions
Prepare Eggs
Remove the eggs from the refrigerator and let them sit at room temperature for about 30 minutes. Carefully separate the whites from the yolks, discarding the whites or saving them for another use.
Time: PT10M
Mince Garlic and Prep Herbs
Peel and mince the garlic cloves. Rinse the herb sprigs and pat dry.
Time: PT5M
Assemble Confit Bath
Place the yolks in the ceramic baking dish in a single layer. Add the minced garlic and herb sprigs around the yolks. Pour olive oil over the yolks until they are completely submerged.
Time: PT5M
Cook the Eggs Low and Slow
Preheat the oven to 80°C (176°F). Place the baking dish in the oven and cook for 25‑30 minutes, or until the yolk feels firm to the touch but still yields a slight wobble when pressed gently.
Time: PT30M
Temperature: 80°C
Toast the Bread
While the eggs finish cooking, toast the bread slices until golden and crisp.
Time: PT5M
Plate and Finish
Remove the baked yolks from the oil with a slotted spoon and place each yolk on a toasted bread slice. Drizzle a little of the warm infused oil over the yolk, then sprinkle with grated Parmesan, salt, and pepper.
Time: PT5M
Nutrition Facts
- Calories
- 250
- Protein
- 12 g
- Carbohydrates
- 15 g
- Fat
- 18 g
- Fiber
- 1 g
Dietary info: Vegetarian, Contains dairy, Contains gluten
Allergens: Eggs, Dairy, Gluten
Ingredient Substitutions
- Instead of Industrial Eggs: free-range eggs (may affect flavor)
- Instead of Olive Oil: vegetable oil, canola oil
- Instead of Garlic: garlic powder (1 tsp)
- Instead of Fresh Herb Sprigs: dried thyme (1/2 tsp)
- Instead of Salt: kosher salt
- Instead of Black Pepper: white pepper
- Instead of Bread Slices: ciabatta, whole grain bread
- Instead of Parmesan Cheese: Pecorino Romano, Grana Padano
Equipment Needed
- Ceramic Baking Dish
- Mixing Bowl
- Knife
- Cutting Board
- Small Spoon or Ladle
- Oven
- Toaster or Grill Pan (optional)
Critical Steps — Do Not Skip
- Separating yolks without breaking them.
- Ensuring the oil completely submerges the yolks.
- Maintaining a steady 80°C temperature throughout cooking.
Chef Tips from the Video
- Use fresh, high‑quality olive oil for the best flavor.
- Add a pinch of smoked paprika to the oil for a subtle smoky note.
- Serve with a light salad of arugula dressed with lemon to cut the richness.
Troubleshooting
Yolk is too runny after cooking.
Increase cooking time by 5‑10 minutes or ensure the oven temperature is accurately at 80°C.
Yolk cracks during cooking.
Handle yolks gently when placing them in the oil and use room‑temperature eggs.
Oil level drops and yolks are exposed.
Add a little more olive oil before cooking to keep yolks fully submerged.
Storage
Refrigerator: Store the yolks in their oil in an airtight container for up to 3 days.
Freezer: Not recommended; texture changes when frozen.
Room temperature: Do not keep at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the confit yolks a day ahead and keep them submerged in oil in the fridge.
- Reheat gently in a 60°C oven for 5‑10 minutes before serving.
Frequently Asked Questions
What is the cultural significance and history of Egg Confit in French-Vietnamese cuisine?
Egg confit originates from the French technique of slow‑cooking foods in fat to preserve flavor and texture. In Vietnam, the method was adopted during the colonial period and adapted with local aromatics like garlic and herbs, creating a rich, comforting dish often enjoyed as a snack or breakfast.
What are the traditional regional variations of Egg Confit in Vietnam?
In central Vietnam, cooks may add lemongrass and fish sauce to the oil, while in the north, fresh dill or Vietnamese coriander is common. Some versions use sesame oil instead of olive oil for a nuttier profile.
How is Egg Confit traditionally served in Vietnamese households?
It is typically served on toasted baguette or bánh mì, drizzled with the infused oil, and finished with a sprinkle of grated cheese or crushed peanuts, accompanied by fresh herbs and a side of pickled vegetables.
During what occasions is Egg Confit enjoyed in Vietnamese culture?
Egg confit is popular as a weekend brunch treat, during family gatherings, and as a comforting snack on rainy days. It is also served at small celebrations where a luxurious yet simple dish is appreciated.
What other Vietnamese dishes pair well with Egg Confit?
Egg confit pairs beautifully with fresh spring rolls, a light cucumber salad with rice vinegar, or a bowl of pho where the rich yolk can be added to the broth for extra silkiness.
What makes Egg Confit special in the context of French cooking techniques?
The low‑temperature oil bath preserves the yolk’s delicate flavor and creates a velvety texture while infusing it with garlic and herb aromatics, showcasing the French confit principle of gentle cooking to enhance taste and nutrition.
What are the most common mistakes to avoid when making Egg Confit at home?
Common errors include using cold eggs (which extend cooking time), not fully submerging the yolks in oil, and cooking at too high a temperature, which can cause the yolk to become rubbery.
Why does this Egg Confit recipe use 80°C instead of a higher temperature?
Cooking at 80°C allows the yolk to set slowly, retaining its creamy interior and preventing the proteins from tightening too quickly, which would result in a dry or chalky texture.
Can I make Egg Confit ahead of time and how should I store it?
Yes, you can prepare the confit yolks a day ahead. Keep them submerged in the oil in an airtight container in the refrigerator; reheat gently before serving.
What does the YouTube channel Savoury Days Kitchen specialize in?
The YouTube channel Savoury Days Kitchen specializes in simple, home‑cooked recipes that blend international techniques with Asian flavors, focusing on approachable dishes for everyday cooks.
How does the YouTube channel Savoury Days Kitchen's approach to French‑Vietnamese cooking differ from other cooking channels?
Savoury Days Kitchen emphasizes practical adaptations, using readily available ingredients and low‑tech methods while preserving authentic flavor profiles, unlike many channels that rely on specialty equipment or hard‑to‑find items.
What is the confit technique in Cách ngon nhất để ĂN 1 QUẢ TRỨNG - Cách nấu TRỨNG CONFIT béo ngậy thơm ngon?
The confit technique is a low‑and‑slow cooking method where the egg yolks are fully submerged in olive oil and gently heated at a steady about 80 °C. This French method uses fat to tenderize and preserve, producing a silky, buttery texture for the yolks.
Why use the confit technique for Cách ngon nhất để ĂN 1 QUẢ TRỨNG - Cách nấu TRỨNG CONFIT béo ngậy thơm ngon, and how do you know it worked?
Confit gives the yolks a rich, buttery consistency that spreads luxuriously on toast while keeping the flavor delicate. You know it worked when the yolks are set but still creamy, the oil completely covers them, and the cooking temperature remained around 80 °C throughout.
Last updated: September 6, 2026
