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.

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

 

• 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

 

• Garnish with crème fraiche and caviar