Gastronomixs

Piccalilli egg yolks

A brilliant technique that resembles a runny egg yolk. 

Creation by Jonnie Boer, Librije’s Atelier, Zwolle, the Netherlands. 

Piccalilli egg yolks

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Ingredients

turmeric 

curry powder

1/3

 

cucumber 

275 

cauliflower 

 

gherkins 

80 

white cabbage 

100 

ml

pickling liquid

10 

gluco

As needed: 

 

olive oil 

litre 

water 

alginate 

Preparation method

  • Place all the ingredients, except the gluco, water, and alginate in a pan and bring to the boil. 
  • Mix in a blender to create a smooth consistency and then add the gluco. 
  • Pour into silicone semi-sphere moulds, smooth off any excess, and freeze.
  • Remove the semi-spheres from the silicone mat and immediately place in the water with the alginate.
  • Leave in the bath for four minutes. 
  • Remove the semi-spheres from the bath and immediately place in cold water to stop the process. 
  • Store the semi-spheres in olive oil. 

Serving suggestions

  • As a component in a composition with celery, carrot, and cream cheese. 
  • As a component in a composition with veal, sweet pepper, and cauliflower. 

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