Egg and tuna

with doenjang foam

  • 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 Soybean Paste, Premium
  • 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

  • 1 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

  • 1 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

  • 1 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.
  • 2 Finish the dish by scattering fleur de sel over the egg.