For so long, the perfect egg yolk has eluded me. While there are may recipes for poached or confit egg yolks online, most of them are just too flawed. many of them require an immersion circulator, which, for the average cook, is simply too expensive. Some even suggest cooking the egg in the shell at a precise temperature and then separating the yolks from the whites, but, in my opinion, that is a massive waste of egg whites. For a few weeks now, I've been experimenting with different methods of cooking egg yolks and I think I've found one that is just right and possible for any home cook. You'll need a ziplock bag, olive oil, a pot of water, a thermometer and binder clips. First, clip one of the binder clips to the side of the pot and use it to hold the probe of the thermometer inside the water so that you can moniter the temperature. Bring the water up to 145 degrees Fahrenheit. Put some olive oil in a ziplock bag, and add your egg yolks. submerge the bag almost all the way under the water, and with just the top sicking out, seal the bag to vacuum seal the eggs and oil. using a second binder clip, clip the bag to the side of the pot to keep the eggs from moving around too much. try to keep the water between 145 and 165 degrees. If you put your stove on low, it should stay within that range. Every five to ten minutes, remove the bag from the water and gently squeeze the egg yolks between your fingers. Once they have started to gel and feel sturdy enough to handle, remove them from the bag, carefully, and they're ready to use. Below is a picture of a dish I made using these egg yolks along with some mussels and pancetta in a scallion broth. The yolks are creamy and disolve into the broth, making it rich and flavorful. If anyone has any sugestions of other ways to achieve a perfect egg yolk, or dishes that utilize them, I'd love to hear about it.