We’re big fans of a foamy egg white cocktail, but it’s a little painful to throw out the yolk. Good news is there’s no need. You can confit them! Here's how:
How to use eggs yolks
Fill a baking dish aight a mixture of 1 cup sugar and 1 cup salt
Make small nooks for your yolks and place one in each
Cover with the sugar-salt mixture and refrigerate for 4-6 hours
Rinse gently with water, dab dry with a paper tower, and place in the oven for 45 minutes at 70° C (155° F)
Let cool and use to rim your glass.