A fun and surprising serving that can be presented in many ways! Try it next time you have guests you really want to impress.
Recipe for sweet dessert fried egg
A fun and surprising dish that can be presented in many ways.
We have a clear expectation of what a fried egg is and how it tastes. But what molecular gastronomy can do is challenge our perception of how we perceive and experience different foods. This can result in many fun combinations, such as this one where fruit juice and vanilla crème sauce change consistency and are served as a “fried egg.”
The recipe uses agar agar, which is a vegetarian alternative to gelatin, as well as alginate, which is derived from seaweed.
Servings:
Sweet Dessert Fried Egg
A fun and surprising serving that can be presented in many ways! Try it next time you have guests you really want to impress.
Ingredients
- 7.5 gram Sodium Alginate
- 1.5 l spring water bottled water
- 300 gram Orange Juice freshly squeezed
- 50 gram Sugar
- 5 pcs. Apricots dried
- 1.25 gram Calcium Lactate
- 250 gram Whipping Cream
- 1 pcs. Vanilla Pod
- 2.5 gram Agar agar
Instructions
"Egg Yolks"
- Start by taking 1 liter of low-calcium spring water.
- Add 5 grams of sodium alginate to the water.
- Blend it thoroughly with a hand blender.
- Let the mixture rest for 24 hours in the refrigerator.
- Pour the orange juice into a saucepan and add 2 tablespoons of sugar.
- Simmer the mixture down until there is about 2 ½ dl left.
- Blend the dried apricots with the reduced orange juice.
- Pass the mixture through a fine-mesh sieve.
- Weigh 200 grams of the mixture and add 1.25 grams of calcium lactate while blending with a hand blender.
- Put it in the refrigerator and let it rest for a few hours.
- Fill a measuring spoon with the fruit mixture in the size of an egg yolk and carefully tilt the spoon into the sodium alginate bath.
- Continue the process until you have the number of "egg yolks" you need.
- Let the "egg yolks" set in the sodium alginate bath, which takes about a minute.
- Then lift them out with a slotted spoon and place them in cold water until ready to use.
"Egg Whites"
- Start by splitting the vanilla pod and scraping out the seeds with a small sharp knife.
- Put two tablespoons of sugar on the cutting board and "mash" the sugar and vanilla seeds together.
- Pour the cream and your homemade vanilla sugar into a saucepan.
- Bring the saucepan to a boil.
- Now add 2 grams of agar agar to the cream and let the mixture boil for about 1 minute, stirring constantly.
- Carefully pour the cream onto a cold, smooth surface in small "puddles" shaped like the white of a fried egg.
- Put the "egg whites" in the refrigerator until they have set.
Notes
The recipe yields more than four "egg yolks," but it is difficult to make smaller portions.