Cách ngon nhất để ĂN 1 QUẢ TRỨNG - Cách nấu TRỨNG CONFIT béo ngậy thơm ngon

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

1. 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

2. Mince Garlic and Prep Herbs

   Peel and mince the garlic cloves. Rinse the herb sprigs and pat dry.

   Time: PT5M

3. 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

4. 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

5. Toast the Bread

   While the eggs finish cooking, toast the bread slices until golden and crisp.

   Time: PT5M

6. 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