A fake, when used with moderation can find its place among dishes. An egg has a perfect shape in the shell but looses it when the shell is broken. When it is cooked, the white turns from transparent to opaque.
In this preparation the egg yolk is cooked up to 65 degres C molded into a sphere and cooled down. Then in a bigger sphere, a scallion bouillon with gellan is poured to fill it half way. The center is scooped out to make room for the yolk. The sphere is closed and then filled up with the remaining bouillon to cover the egg.
Served as an amuse bouche, the "Fake Egg" is placed over roasted chorizo ground into a coarse powder and seasoned with rice wine vinegar and smoked salt.
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