Egg Foam with Chive Infusion

Egg Foam with Chive Infusion

The buttery taste and lightness of this egg foam combined with a perfectly topped egg shell will make the perfect molecular gastronomy appetizer to start a meal. The diners will also have fun with the chive infusion in a pipette. They will try squeezing some chive infusion in the eggshell, on the spoon and even directly in their mouth after having a bite of the egg foam.

Ingredients for Egg Foam (6 servings)

- 6 extra large eggs

- 50 g (1.8 oz) cold butter

- 100 g (3.5 oz) heavy cream

 - Salt

- Nutmeg (preferably freshly ground)

Ingredients for Chive Infusion

- 100 g (3.5 oz) chicken broth

- 30 g (1 oz) chives

Preparation

1- Boil eggs for 4 min (runny yolk). Eggs should be at room temperature before you place them in the boiling water or they may crack. Leave them out of the fridge for about 30 min or run them under hot tap water for a few minutes. If you have an egg piercer, also make a tiny hole to the eggshell to help prevent cracking during boiling.

2- Cut the top of the egg shell using the Paderno World Cuisine Egg Topper or your favorite egg topper. (read "Tips for Paderno World Cuisine Egg Topper")

3- Carefully remove the egg from the egg shell using a small spoon.

4- Combine the eggs with the butter, heavy cream, salt and nutmeg in a blender. The mix will expand about 3 or 4 times as you expel it from the ISI Whip so take this into consideration when adding the salt and nutmeg. You’ll have to add 3 or 4 times more salt and nutmeg than you would normally do for each egg. Also, as a result of the expansion, you’ll have more foam than what you need to fill the egg shells one time so you may want to adjust the recipe to use only half of the eggs and use the rest of the eggs for something else.

5- Mix for aproximate 1 min in a blender.

6- Pass the mix through a fine sieve and pour into the ISI Gourmet Whip.

7- Screw ISI cream charger (1 for ½L ISI Gourmet Whip or 2 for 1L ISI Gourmet Whip) and shake vigorously.

8- Keep warm in bain-marie at 65˚C (150 ˚F).

9- For the chive infusion, mix the ingredients in a blender for approximately 1 minute and pass through a regular sieve (not too fine) and pour into a transfer pipette. The nicest pipettes to be presented on a plate are those that have a narrow and long stem. These transfer pipettes are usually called “blood bank type”. I found that the best bulb size to hold the right amount of chive infusion is about 4.5 ml. The stem is 3 mm thick and usually 100 mm to 155 mm long.

10- Serve with freshly baked butter biscuit or bread.

This is a slightly modified recipe from ISI, the manufacturer of the ISI Whip.

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