Think of this egg yolk foam with brioche soldiers as a luxurious take on everyday eggs and soldiers. Instead of regular boiled eggs, serve this velvety, lightweight egg yolk foam with rich, buttery brioche soldiers. Whipped up using minimal effort thanks to the Smartwhip cream charger, it’s a simple recipe with great potential. For an extra touch of extravagance, serve the egg yolk foam with some caviar.
Equipment
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- Smartwhip cream charger
- Siphon
- Pan
- Cooking thermometer
- Sieve
Egg Yolk Foam Ingredients
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- 250 g egg yolks
- 90 g egg whites
- 85 g brioche
- 10 ml of malt vinegar
- Chives for garnishing
Directions
To ensure a smooth cooking experience, please read the Smartwhip care and safety guidelines before usage.
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- Cook 230 grams of the egg yolks and the malt vinegar in a pan or Thermomix at 70ºC for 10 minutes.
- Remove the pan from the heat, allowing the egg yolk foam base to cool slightly. Add the remaining egg yolks and egg whites, mix the egg yolk foam mixture, then pass it through a sieve and into a siphon.
- Connect the siphon to your Smartwhip cream charger and charge it to 8 bar. Disconnect the siphon and shake it to evenly distribute the gas, then keep it in the sous vide machine at 60ºC until serving.
- Before serving the egg yolk foam, toast the brioche bread and cut it into evenly-sized sticks.
Serving
Release the egg yolk foam into a clean egg shell and garnish it with some chives and caviar, if desired. Accompany the egg yolk foam with toasted brioche soldiers.