Steamed egg white

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

Steamed egg white

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egg white



cream (at least 33% fat)




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 4mm 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 7.5cm x 3cm.
  • On one end, cut out a circle of 2cm.

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.

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