About three years ago we made a false Arzak egg. The white was made with cauliflower, gelled with Methocel, and the yolk was carrot, it too thickened with Methocel. We paired the false egg with country ham of duck and cranberry miso. The dish is delicious.
In looking at the egg, the aspect I missed most was the yolk. Egg whites are not really my thing, the yolk is heavenly. That being the case, I could still make a cauliflower egg, just this
time I would use a real yolk. And what better to pair with the cauliflower and egg yolk than a spoonful of caviar. Steve's wild char roe worked out just beautifully.
The greatness of this dish is its simplicity and the fact the white, the cauliflower, is firm and set while the yolk is fluid and runny, just the way I like it. And the firmness of the cauliflower works as a great medium to carry the yolk and the caviar to my mouth.
