In our first steps with our egg yolk mosaic we had some missteps as well as some tasty bites. We made a steak tartare with basil, Matouk's papaya based hot sauce, scallion, olive oil and salt and pepper. We topped the tartare with the quail egg mosaic and served it with leaves of watercress and minus 8 vinegar.
The flavors are tasty. In my next steps, I believe the mosaic should be thicker. That way it will be a bit more durable and also the ratio of meat to egg will be in a more appropriate balance. I may also look at other meats and fish to use instead of the filet which we used. The base to the dish is there, now it just needs some refinement.