The egg with the egg | Enrico e Roberto Cerea

Ingredients for 4 servings

For the potato foam

• 250 g potatoes
• 70 ml potato cooking water
• 100 ml cream
• 20 ml extra virgin olive oil
• Salt, pepper

For the sour cream

• 150 g mascarpone cheese
• Juice of 3 limes
• Grated zest of 1 untreated lime
• Salt, pepper

For the quail eggs poché

• 8 quail eggs
• 1 l water
• 18 g salt
• 50 g white wine vinegar

For the scrambled eggs

• 4 eggs
• 20 g butter

For the Golden apple compote

• 1 diced Golden apple
• 20 g butter
• 60 ml water
• 15 g sugar

To garnish

• 20 g salmon roe
• 60 g Beluga caviar
• Chives

Method

For the potato foam

Boil the potatoes, already peeled and cut into pieces, in salted water. Then blend them with the cooking water, cream and oil, then adjust the salt and pepper. Pass the resulting mixture through the chinois and fill the bottle of a whipped cream siphon, after which load the siphon with two appropriate capsules.

For the sour cream

Blend all ingredients in a blender until smooth and creamy. Keep refrigerated until ready to serve.

For the quail eggs poché

Dip the shellless eggs, one egg at a time, into salted and acidulated boiling water and cook for about 1 minute.

For the scrambled eggs

In a pan with butter, beat the eggs, leaving them slobbery.

For the Golden apple compote

Combine all ingredients in a saucepan and cook on a gentle heat, with a lid, for about 30 minutes.

How to plate it

Compose the dish by alternating ingredients in a Martini bowl, starting with a layer of apples, then arrange a layer of scrambled eggs, a layer of sour cream, a teaspoon of salmon roe, then two quail eggs poché and finally a layer of potato mousse. Garnish with chives and accompany with caviar.