Scrambled Eggs in a Siphon with Gironde Caviar Recipe
Ingredients
For 4-6 servings
Bread
- 2 slices of soft white bread
- 25 g (5 tsp.) unsalted butter
- 30 g (1 oz.) Gironde caviar (Moulin de la Cassadotte)
Scrambled eggs in a siphon
- 12 eggs
- 5 g (1 tsp.) salt
- 8 grindings of fresh pepper
- 50 g (2 oz.) butter
- 80 g (1/3 cup) liquid cream
- Chicken broth foam
- 200 ml (3/4 cup) consommé
- 100 ml (3/8 cup) milk
- salt and pepper
Method
Bread
- Flatten the bread; cut into 10 x 2 cm (4 x 3/4") strips.
- Brown in a 160° C (325° F) oven with melted butter.
- Top with the caviar combined with a little whipped cream.
Scrambled eggs in a siphon
- Cook the eggs for 35 minutes at 70° C (158° F).
- Peel and add the butter and cream and blend everything with a Thermomix or mixer.
- Place the mixture into a siphon with 2 gas cartridges and keep at 50° C (122° F) in a bain marie.
Chicken broth foam
- Emulsify the ingredients in a blender and keep at 50° C (122° F).
Presentation
- Place a little caviar on the plate.
- Spray the egg foam from the siphon into a dome shape and place the garnished toast strip on the side.
- Add the remaining caviar and the chicken stock foam (see photo).
More recipe ideas
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