Recipe by Terry Giacomello: Egg Yolk Spiral
Ingredients for 2 people
10 eggs from Paolo Parisi
1 finger lime
1 lime
2 g of vinegar powder
2 g of sumac
2 g of red curry paste
2 g of wasabi
3 g of ginger root
4 small lemon basil leaves
2 pinches of Szechuan Button flowers
2 g of Umeboshi plums
40 ml of water
15 ml of white wine vinegar
0.2 g of Xanthan gum
4 pinches of tarragon
2 g of Maldon salt
1 g of Hawaiian salt
Method
Put 6 eggs in the freezer for one day, then remove them and peel them.
Separate the yolk from the egg white. Pass the yolk through a sieve, place it in a syringe, and set aside.
Boil the remaining eggs, set aside the egg white, put it in a blender, and add vinegar, water, and salt. Strain through a sieve.
Add the Xanthan gum and strain again through a sieve to remove any lumps.
Using the syringe, form a spiral of yolk on a plate. Fill the empty spaces with the egg white and arrange the flavors around as desired.
Photos by Lido Vannucchi
