Olive Oil Confit Egg Yolk, Wild Mushrooms & Parmesan Foam

⏱ 55 min · Serves 4

A restaurant-plate in miniature: a golden yolk poached slowly in olive oil until it turns to warm custard, set on garlicky wild mushrooms and cloaked in a cloud of airy Parmesan foam. Sourdough soldiers optional but strongly encouraged.

Per serving: 430 kcal · 16.0g protein · 22.0g carbs · 31.0g fat

Ingredients

• 4 very fresh large egg yolks
• 300ml mild olive oil (or enough to cover)
• 2 sprigs thyme
• 1 garlic clove, lightly crushed
• 300g mixed wild mushrooms (girolles, trompettes, oyster), torn
• 20g unsalted butter
• 1 tbsp olive oil
• 1 small shallot, finely diced
• 1 garlic clove, finely grated
• 1 tbsp dry sherry or white wine
• 1 tbsp chopped flat-leaf parsley
• 200ml whole milk
• 50ml double cream
• 60g Parmesan, finely grated
• 1/2 tsp soy lecithin (optional, for a stronger foam)
• Sea salt and cracked black pepper
• 4 slices sourdough, toasted, to serve
• Chives, finely snipped, to finish

Method

1. Separate the eggs carefully, keeping the yolks whole (a little water bath helps you slide off any clinging white). Set aside.
2. Heat the 300ml olive oil with the thyme and crushed garlic in a small saucepan to 63°C (145°F) — use a thermometer. Turn off the heat if it climbs higher.
3. Gently lower the yolks into the warm oil with a slotted spoon. Hold at 62–65°C for 25–30 minutes, nudging the pan on and off low heat. They should firm slightly but stay liquid-gold inside.
4. Meanwhile, make the foam: warm the milk and cream in a small pan to just below a simmer. Off the heat, whisk in the Parmesan until smooth, then add the lecithin if using. Season lightly and keep warm.
5. Heat the butter and 1 tbsp olive oil in a wide frying pan over high heat. Add the mushrooms in a single layer and leave undisturbed for 2 minutes until golden, then toss and cook 2 minutes more.
6. Add the shallot, cook 1 minute, then the grated garlic and sherry. Bubble away, season, and stir through the parsley. Keep warm.
7. Just before serving, blitz the Parmesan mixture with a stick blender, tilting the pan so the blade catches air, until a thick foam builds on top.
8. Spoon mushrooms into four warm shallow bowls. Lift each yolk out of the oil with a slotted spoon, drain briefly on kitchen paper and set on top.
9. Spoon over the Parmesan foam, finish with chives, cracked pepper and a pinch of flaky salt. Serve at once with toasted sourdough.