Egg Sponge Cake

Eggs are one of the most versatile foods ever discovered. In this recipe, adapted from Modernist Cuisine, their time in a pressure cooker transforms them into a sponge cake like consistency. Paired with some crème fraiche and caviar makes them a luxurious accompaniment to any meal or a great starter with champagne.  I tend to serve this as part of an Egg Tasting including: Parmesan Creme Brulee, Deep Fried Egg Yolks, and Deep Fried Custard.

Pressurized, Paremesan Brulee, and Deep Fried

Pressurized, Paremesan Brulee, and Deep Fried

Ingredients – makes one large or three small cakes

  • 200g egg yolks (about 11 yolks)
  • 9g baking powder
  • 2g salt
  • Clarified butter
  • Sour cream and caviar (as needed)

Preparation

  • Grease the ramekins with butter
  • Blend the egg yolks, baking powder, and salt until just mixed so as to incorporate as little air as possible
  • Fill the ramekins with the egg yolk mixture until half full and place them in a pressure cooker
  • Add enough water to the pressure cooker to reach half way up the sides of the ramekins
  • Pressure cook the eggs at 1 bar / 15psi for 40 min. Do not vent the pressure cooker at any point during this time or the eggs will explode
  • Cool the pressure cooker by running cold water over it

Pressurized Egg

 

  • Carefully remove the ramekins and run a nice or spatula along the edges to loosen the egg cakes
  • Using a ring mold, cut out individual servings and gently fry in a pan of hot clarified butter

Pressurized Egg Cut With Ring Mold

 

  • Garnish with crème fraiche and caviar

 

Pressurized, Paremesan Brulee, and Deep Fried

Pressurized, Paremesan Brulee, and Deep Fried

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