Sous vide works particularly well when creating confit egg yolks, as temperatures can be kept consistently low for a long time and considerably less energy is used than in an oven or on the stove. Confit egg yolks make a rich, buttery addition to dishes and can also be used to make creamy sauces.

You'll need a water bath and a chamber vacuum sealer to make them, although if you only have a regular bar sealer you can keep the bag uncompressed and sealed and just carefully lower it into the water instead (ensuring no water gets into the oil).

You can also create confit egg yolks in the oven (take a look at our guide on how to do that here), but if you have the correct sous vide equipment, here's how to make them.

You can use various oils to flavour the eggs – try olive oil or rapeseed oil. Oil infused with herbs and garlic will give a really good depth of flavour or you could even try bacon fat.

Use the leftover egg whites to make meringues, macarons or mousses.

Shay Cooper serves his confit egg yolk in a refined starter of Chicken soup and glazed wild mushrooms while Nuno Mendes’ delicate Confit cod with egg yolk and saffron makes a challenging yet delicious main course.