Steamed egg white

A special preparation of egg white and an ideal way to make tight shapes out of egg. Sven Elverfeld uses this application in his famous composition with lamb.

Creation by Sven Elverfeld, Restaurant Aqua***, Wolfsburg, Germany.

Recipe for 300 grams.

Steamed egg white

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egg white



cream (at least 33% fat)

As needed: 



Preparation method

  • Blend together the egg white and the cream. Season with salt and strain through a microsieve.
  • Spread the mixture evenly onto a small tray lined with cling film to a depth of 4 millimeter
    and cover with more cling film. Cook at 86°C steam for 42 minutes.
  • After it has cooled, remove the upper layer of cling film and cut the egg white into rectangles of 7.5 x 3 centimeter.
  • On one end, cut out a circle of 2 centimeter.

Serving suggestions

  • As a basis for an amuse-bouche. E.g. with salmon, parsley puree and potato.
  • As part of a composition, e.g. with quail's egg yolk, lamb, potato and green herbs.
  • Vary by first infusing various herbs or spices into the cream.

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