Egg Yolk

Continuing the thought process of encapsulation we did a bit of research on egg yolks. There is a good amount of calcium in egg yolks. This bit of information presented the question about whether we would be able to encapsulate an egg yolk. It took a bit longer for the calcium in the yolk to react with the gellan bath though the end result is a thin skin which allows the yolk to be handled and moved and in theory to be poached in its new skin. The next steps are flavoring the skin and seeing if we may make smaller egg yolks, perhaps the size of small gnocchi.