Ingredients
Equipment
Method
Early Preparation
Prepare the Sodium Alginate Solution in advance
- Mix the water with the sodium alginate in the blender for a few minutes until homogeneous. Transfer to an airtight container and refrigerate for at least an hour to remove the bubbles. Remove from the fridge early enough so it will reach room temperature. The Alginate Solution can be prepared a few days in advance.
Egg Yolk Sauce
- In a small bowl mix all the dry ingredients, except the black salt and set aside.
- In a small saucepan melt the butter slowly over low heat.
- Add the dry ingredients except the black salt and mix well.
- Add water and milk gradually while stirring, increase to medium heat.
- Cook the mixture until it’s almost boiling, but make sure it doesn’t actually come to a full boil. The texture should be liquid, reminiscent of the smooth and glossy consistency of a runny fried egg yolk. Remove it from the heat.
- At this point if desired, add annatto oil gradually until the desired color is obtained. Please note that even without Annatto you will get a beautiful yellow color. Annatto oil gives the yolk a beautiful yellow-orange hue.
- Add the black salt and mix well.
Calcium Chloride Solution
- Pour water into a bowl - so you can work comfortably.
- Add the Calcium Chloride to the bowl and mix well until the calcium chloride dissolves.
Sodium Alginate Solution
- If you haven't done it earlier - take out the sodium alginate solution from the fridge at least an hour in advance - so that our precious yolks don't catch a cold :)
Spherification
Prepare In Advance
- Transfer the yolk sauce to a measuring cup - like OXO - it will be more convenient.
- Arrange side by side the Calcium Chloride Solution, the Sodium Alginate Solution and the rinsing bath.
- Keep at hand: measuring tablespoon, a standard tablespoon and a timer.
- Creating The Membrane: Dip the measuring spoon into the calcium solution, allowing a few drops to remain in the spoon. Next, pour the yolk sauce into the spoon. Don't fill it to the top. Gently place the spoon in the calcium solution, holding it vertically so that the spoon’s surface faces upward. Keep it submerged for a few seconds until you observe the yolk beginning to stabilize. Finally, release the spoon gently..
- Using a standard spoon, turn the yolk carefully so that it is evenly coated with the solution. Do not touch the yolk directly, but "make waves" around it - push the surrounding solution with a regular spoon
- Leave the yolk in the Calcium Solution for a few seconds; Don't leave it in the solution for more than a total of one minute.
- It requires some practice - but don't worry - after several attempts, you too, will acquire the technique - I promise!
- Using a standard spoon carefully remove the yolk from the calcium chloride solution, Make sure to drain the rest of the calcium chloride solution from the spoon, so that only the yolk will remain in the spoon without any liquids, then gently transfer it to the Sodium Alginate solution. Don't touch the yolk directly, but "make waves" around it - pushing the surrounding solution with a standard spoon until the yolk flips, and evenly coated with the alginate solution.
- Leave the yolk in the Sodium Alginate Solution for a few seconds, up to a minute - no more.
- Please note: It is essential, at least initially to work with a timer. Otherwise, the yolk may thicken/harden too much. On the other hand, too little time will not be enough to create a sufficiently durable membrane.
- Gently transfer the yolk, using a standard spoon to the pre-prepared rinse bath, to wash away the excess solutions. Turn carefully to wash it off all sides. Keep the yolks in the water until use. It is not recommended to leave them in the water for more than an hour - they may lose their texture.
Egg White
- Mix the egg white ingredients in a blender and set aside.
Frying The Egg
- Heat a non-stick pan with some olive oil on a medium heat.
- Add 2 tablespoons of the egg white mixture and flatten gently with the back of a spoon.
- Frying takes longer than a normal egg - fry for about 2 minutes, until the egg white slides easily on the pan and fry for another 30 seconds.
- At this point you can flip the egg yolk if you want: slide it on to a large spatula, and flip it back to the pan. fry for another minute.
- Take the yolk we prepared earlier from the rinse bath and place it gently (with your hands) in the center of the egg white in the pan.
- To stick the yolk to the egg white - put a small teaspoon of the egg white mixture and "glue" it around a small part of the yolk -watch the video.
- Cover and fry for about another minute; then, gently, using a wide and flexible spatula, slide it onto a serving plate.
- You can place the fried egg on burgers, toasted buns, shakshuka etc.
- Now you can finally eat it (you earned it!) and thank the God of Veganism for the wonder :)
- The white sauce and the yolk sauce will maintain their texture for approximately two days when stored in sealed containers in the refrigerator. However, Before beginning the spherification process, warm the chilled yolk sauce to return it to a liquid state.”
Notes
* It is important to use a non-stick pan of excellent quality.
It is recommended, at least in the beginning, when you are still practicing and acquiring a skill, to work with a timer.
It is not recommended to keep the egg yolks in the refrigerator (in a container with the water) - their texture and taste will change. It is best to make them near serving.
If you follow the instructions - you are guaranteed success.
And after all this saga: you really don't have to make the membrane. You can pour egg yolk sauce as is on the egg white (same as with shakshuka recipe) that we prepared in advance. This recipe is for those who are willing to make the journey of practice and experience up to the "Big Bang" 🙂
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