Steamed Egg with Confit Tomato
August 25, 2026
In this Recipe
Ingredients
CONFIT TOMATO
Cherry Tomatoes 3 cups
Garlic 3 cloves, crushed
Lemon Zest 1 tsp
Salt 1 tsp
Peppercorns 1 tsp
Olive Oil 2 cups
Basil, Thyme, and/or Rosemary Optional, to taste
STEAMED EGG
Eggs 4
Salt ½ tsp
Tamari ½ tsp
Neutral Oil 1 Tbsp
Warm Water (95–113°F) 2 cups
Steps
- CONFIT TOMATOES
- Preheat oven to 300°F.
- Place all ingredients into a heavy-bottom, oven-safe dish.
- Top with a piece of parchment paper cut to fit the top of the dish and pressed down so it touches the top of the oil.
- Bake to confit the tomatoes for 1 hour.
- STEAMED EGG
- Prepare a deep-set pot with a metal steamer insert over medium-high heat and cover with a lid.
- Whisk eggs, salt, tamari, and oil in a bowl, streaming in the water as you whisk.
- Pour the egg mixture into small heatproof ramekins and turn the heat up on your pot to boil the water and create steam. Remove the steamer pot lid and gently place ramekins into the steamer basket.
- Close the steamer lid, turn the heat down to low, and cook for 8 minutes. The egg custard should be jiggly and silky to the touch when done.
- Carefully remove the ramekins using an oven mitt or tea towel.
- ASSEMBLY
- Serve the steamed egg with a sprinkling of flaky salt, a generous amount of confit tomatoes, and topped with a drizzle of the confit oil and Flamingo Estate Balsamic Vinegar.
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