egg

Meringue shards

Meringue Shards

Meringue Shards It turns out Meringues are such a cool thing to play and create with in food! In this post I’ll share with you a quick and easy recipe of making colorful meringue shards. However, this same recipe can be used to make numerous other cool things with a meringue base, like meringue sticks, a.k.a. batons, or even whole edible meringue paintings. You can watch the full video of me making Potato Ice Cream, decorated with Meringue Shards here Meringue shards recipe 3 egg whites 200g Icing sugar 1/4 tsp Cream of TarTar Rum extract Food colourant of your choice Ingredients, you’ll need Directions Bring eggs whites to room temperature and start whipping on medium (going to high) speed. Once you get some foam forming, add in all the icing sugar at once (stop the mixer for that 🙂 ), Cream of TarTar and Rum. Mix at high speed to firm / stiff peaks.  Stop the mixer divide the meringue base into as many parts, as colors you wish to have. Add in the food colourant/s and mix with a spatula, until the colour is evenly distributed. Take a large baking tray, lined with parchment paper. Spread one meringue base and even it out with an offset spatula.  Add in drops of splashes (get creative, do whatever you want at this point) of meringues of other colours and create the texture and pattern with the same offset spatula or regular spatula or even your fingers (clean, of course…). Once you get the right picture, ether leave it like this, or (as I did) circe out the meringues using a round mold and something to remove extra meringue around the mold and really separate the meringue shard from the rest fo the meringue. Bake at 100-110C / 210-230F for 30-40 min.  Enjoy!

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Egg white mayo recipe | 100 ways to cook an egg

Egg white mayo recipe | 100 ways to cook an egg

Egg white mayo recipe | 100 ways to cook an egg Want to cut on your cholesterol levels? Or maybe spice-up your mayo game a little?… Whatever the reason may be, this post is for you. Check it out to learn the egg white mayo recipe. The only egg white mayo recipe you need to know. Fast & easy?✌ You can watch the full video of me making Egg White Mayo here https://youtu.be/B6HBHWOQI4M Egg White Mayo recipe Sous Vide cooked egg whites from 3 eggs 12g White vinegar 7g Mustard 70g Olive oil 13g Sesame oil Tzatziki powder (as seasoning) Ingredients, you’ll need Directions Blend the egg whites with a hand-blender. Add vinegar and mustard. Blend. Gradually add the oils, while blending. Season to taste. Check out video below for creative ideas on cooking Egg Yolks Tools, you might need for this recipe **Images below are linked to third party websites, such as Amazon. Should you chose to purchase any of those items there, Chef Rudakova will receive a small commission (at no extra cost to you). Sous Vide Hand Blender Sous Vide container You might also like this Recommended Blog Posts Previous Next

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RUBY eggs | whole lot of cured umami goodness in a singe jewel

RUBY eggs | whole lot of cured Umami Goodness in a singe jewel

RUBY eggs | whole lot of cured Umami Goodness in a singe jewel So, you’ve probably already know about the cured eggs and a whole lot of favour they bring to the dish. But, do you know about Cured Ruby Eggs?? Cured egg yolks is something very popular. You can shave / grate them and serve with anything: pasta, salads, main dishes… anything! They would add a rich umami flavour to absolutely any dish! So, as I was discovering the process of curing for myself, I tried of course, Gravlax… and interestingly enough, the process of curing fish and egg yolks turned out to be pretty identical… and, that gave me some ideas for creating extraordinary curing mixtures.  Check out this Ruby eggs video to learn how to cure egg yolks, so they shine like brilliant jewels?✌? https://youtu.be/jtnJTEShwPs Recipe for Ruby Eggs 8 egg yolks 1kg Kosher salt 500g Sugar 1 medium sized raw beet* *It’s vital to use raw/uncooked beets in this procedure, as the cooked ones do not pass as much colour onto cured products. Ingredients, you’ll need Directions Grate the beet on smaller grater. Mix it thoroughly with salt & sugar. Take a large shallow container and spread half of the curing mixture on the bottom, press it down a bit. Take a whole egg in a shell (make sure it’s properly washed) make small dimples inside the 1st layer of the curing mixture. Separate yolks from egg whites and carefully place the yolks inside those dimples. Gently cover the yolks with the remaining curing mixture. Close container tightly and keep it in the fridge for 3-4 days. After a few days, dig the yolks out and give them a thorough wash. Dehydrate your Ruby Egg Yolks on a rack for 3 hours at 60C / 140F. Enjoy your Ruby Egg Yolks! *You can store them in an airtight container in the fridge.  Tools, you might need for this recipe **Images below are linked to third party websites, such as Amazon. Should you chose to purchase any of those items there, Chef Rudakova will receive a small commission (at no extra cost to you). Microplane Zester Food Processor Food Digital Thermomether You might also like this Recommended Blog Posts Previous Next

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EGG YOLK sausage | How to cook an egg like a pro Chef

EGG YOLK sausage | How to cook an egg like a pro Chef

Although very easy to make, EGG YOLK sausage is not your regular, trivial breakfast egg. One needs a little imagination to picture this dish ? and a Sous Vide machine ✌haha Watch this video (below) to learn how to cook an egg like a pro Chef. Easy, but epic egg preparation technique. You can watch the full video of me making EGG YOLK sausage here Part 1 (and only) – Egg yolk sausage 3 eggs Ingredients, you’ll need Directions Separate egg yolks from whites. We will only need the egg yolks for this recipe. Mix yolks and combine together.* Pour the yolks into a Sous Vide-safe plastic bag. Vacuum & seal.  Cook in a Sous Vide at 158F / 70C for 1 h. Gently remove the egg yolk sausage from the bag. Enjoy! *Feel free to add some seasoning of your choice at this stage, if you wish. Tools, you might need for this recipe **Images below are linked to third party websites, such as Amazon. Should you chose to purchase any of those items there, Chef Rudakova will receive a small commission (at no extra cost to you). Sous Vide Sous Vide container Food Digital Thermomether You might also like this Recommended Blog Posts Previous Next You can watch more of my cooking videos on my YouTube channel Modern gastronomy, vegan recipes, recreation of famous dishes and much more Watch now

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Sous vide eggs | 100 ways to cook an egg like a Chef

Not your regular Sous Vide EGGs | 100 ways to cook an egg like a Chef

This are NOT your regular Sous Vide eggs, these 3 are something else? In a fancy restaurant, this dish would probably be call something like “3 eggs”… And you would be left to wonder: “but, where’re the eggs?”…? Well, the yolk part is pretty obvious, but trust me, the taste is not ordinary. I wish photos & videos could already be made 7D by now, so you could get also a taste of what we cook here ? Read this blog post to learn how to make soft and tender Sous Vide egg yolks with an egg white mayo✌ You can watch the full video of me making Sous Vide EGGs here Part 1 – Sous Vide eggs 3 eggs Ingredients, you’ll need Directions Set up your Sous Vide machine to 161F / 72C. Cook eggs inside the shells for app. 35 min. Shock in ice-water. Peel carefully. Separate yolks from whites.  Peel the membrane off the egg yolks and pour a little olive oil over the yolks. Reserve for plating. Part 2 – Egg white mayo Sous Vide cooked egg whites from 3 eggs 12g White vinegar 7g Mustard 70g Olive oil 13g Sesame oil Tzatziki powder (as seasoning) Ingredients Directions Blend the egg whites with a hand-blender. Add vinegar and mustard. Blend. Gradually add the oils, while blending. Season to taste. Tools, you might need for this recipe **Images below are linked to third party websites, such as Amazon. Should you chose to purchase any of those items there, Chef Rudakova will receive a small commission (at no extra cost to you). Sous Vide Hand-blender Sous Vide container You might also like this Recommended Blog Posts Previous Next You can watch more of my cooking videos on my YouTube channel Modern gastronomy, vegan recipes, recreation of famous dishes and much more Watch now

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