Gastronomixs

Egg yolk caviare

This technique was originally developed by Pedro Subijani. It is simple but impressive.

Egg yolk caviare

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Ingredients

5

 

egg yolks

5

dl

grapeseed oil

 

 

salt 

Preparation method

  • Season the egg yolks.
  • Pour the mixture into a squeeze bottle.
  • Heat the grapeseed oil to 65oC and add the egg yolk mixture to it, drop by drop.
  • After about two minutes, strain the caviare out of the oil.

Serving suggestions

  • As part of a composition with chicory, fennel, bread or conical cabbage.
  • As part of an amuse-bouche, e.g. with a panna cotta of cauliflower and raw marinated cauliflower.

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