13th Jun 2023
Egg and tuna
- Cook By: Fundació Alicia/ Restaurant Les Cols
- Theme: Meat dishes Influencer
- Main Ingredients: egg
- Serving Size: 4
For the hot DoenJang foam
Ingredients
- 1 cartridge N2O cartridge
- 110 ml Water
- 40 g Doenjang, Korean Soybean Paste
- 1.7 g Xanthan gum
- 150 g Egg whites
- 1 ea Siphon ( 1/2 liter volume)
Directions
1. Using a blender, blend the water and Soybean Paste(DoenJang) until it is well-mixed, then strain the liquid.
2. Add the xanthan gum and blend until a dense cream forms.
3. In a mixing bowl, beat the cream and egg whites.
4. Pour this mixture into the siphon, close, and charge with the gas cartridge (keep the siphon in a bain marie at 65ºC)
For the tuna oil emulsion
Ingredients
- 80 ml Oil from canned tuna
- 40 ml Water
- 5 g Glycerin
Directions
- Mix the oil from the canned tuna with water and glycerin using a blender until it forms a thick, smooth, and uniform cream.
For the slow-cooked egg
Ingredients
- 4 ea Eggs (each 70g)
Directions
- Slow-cook the eggs at a controlled temperature of 65ºC for 50 minutes. You may do this using a steam oven with 100% steaming or in any other instrument that is adapted for this purpose (Roner, Noon, etc). (2) Remove the egg from the oven and set aside until serving.
Presentaion
Ingredients
Directions
- On a presentation plate place a tablespoon of the tuna-oil emulsion. Serve the hot DoenJang foam over the emulsion, and on top of the foam place the slow-cooked egg, with its shell removed.
- Finish the dish by scattering fleur de sel over the egg.
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