The egg yolk encased in a gellan skin cooked up wonderfully. The yolk is easily handled and in this form it allows us to cook an extremely runny egg yolk and not have to worry about it breaking during plating. The next evolution is encasing the egg yolks in a smoked skin. Those should be ready by the new year.
Adventures in Doughnutland.
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Writing and Photographs by Aki Kamozawa & H. Alexander Talbot
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The Cooked Yolk
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