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Amuse-bouche: Egg

Soured vegetables from Eef Stel, Marigold egg and yuzu.

Amuse-bouche made by chef Nelson Tanate and senior sous-chef Noah Wynants from De Librije.

Ingredients

40gkimchi juice
40gcabbage trimmings

15gYuzu juice
10gWater
Salt
Soy sauce
100gMarigold egg yolk

100gSalt
1units.itemsOrange
1units.itemsLemon
1units.itemsEgg yolk
100gSugar

Preparation

  1. Finely chop all trimmings and let them ferment in the kimchi juice.

  1. Whisk the egg yolk with the water.
  2. Gently heat on the stove while whisking constantly to create a kind of sabayon.
  3. Season with yuzu, salt, and soy sauce.
  4. Pour into a siphon and keep cold.

  1. Make a mixture of the sugar, salt, and zest of the lemon and orange.
  2. Place the egg on this for 48 hours, making sure the yolk is completely covered.
  3. Remove the yolk from the cure and place it on a baking mat.
  4. Then dry them for 48 hours at 45°C with hot air.