Was the agar agar and caviar creation easy? Been meaning to try this for a while
CactusWillieBeans
I want good things for this dish but the eggs just don’t work. That’s not your fault, that’s just eggs. Separate the yolks from the whites and rub them through a fine mesh strainer so you get this sort of fine egg white powder blend. Wash the strainer and do the same with the yolks and keep them separate. Get a ring mold and start building inside. Put the whites down first and give it a gentle press to help it set up. Put some of the yolk mix on top of that and press firmly. Next, put on a layer pulled pork, and on top of that, put a layer of these chipotle caviar pearls on top.
I don’t know what that sauce is but if it’s important then put that down first and build on top of that.
Historical_Ad7669
This is a great twist to the classic deviled egg. I can’t tell from this angle how the lines of sauce at the top are necessary. Clean it up with the placement of the yolk in the white so it’s not smeared to the edges. Use a sharper knife for your scallions and make sure it’s consistent. Thinly shaved would work best, I think for this. They seem a bit clumped together. This looks really delicious.
VitaIncerta666
I love the concept, and your portioning is well done. I would make a small bed of slaw with cabbage and red onion to rest your eggs on.
4 Comments
Was the agar agar and caviar creation easy? Been meaning to try this for a while
I want good things for this dish but the eggs just don’t work. That’s not your fault, that’s just eggs. Separate the yolks from the whites and rub them through a fine mesh strainer so you get this sort of fine egg white powder blend. Wash the strainer and do the same with the yolks and keep them separate. Get a ring mold and start building inside. Put the whites down first and give it a gentle press to help it set up. Put some of the yolk mix on top of that and press firmly. Next, put on a layer pulled pork, and on top of that, put a layer of these chipotle caviar pearls on top.
I don’t know what that sauce is but if it’s important then put that down first and build on top of that.
This is a great twist to the classic deviled egg. I can’t tell from this angle how the lines of sauce at the top are necessary. Clean it up with the placement of the yolk in the white so it’s not smeared to the edges. Use a sharper knife for your scallions and make sure it’s consistent. Thinly shaved would work best, I think for this. They seem a bit clumped together. This looks really delicious.
I love the concept, and your portioning is well done. I would make a small bed of slaw with cabbage and red onion to rest your eggs on.