You’ve eaten eggs a thousand times, but I bet you’ve never had one like this.
Fill a baking dish with a thick layer of olive oil and add in as many egg yolks as you want.
Then, place this in the oven at 175° F for about 30 to 60 minutes or until they hold their shape, but are still soft and squishy.
These are called confi egg yolks, and you can spread them like a silky egg jam on whatever you want.
I love them on toast with some fresh cracked pepper and chili crisp.
