Egg Yolk Caviar
A simple but striking caviar made by dripping seasoned egg yolk into warm grapeseed oil, a technique originally developed by chef Pedro Subijana.
⏱️ Prep: 10 min🍳 Cook: 5 min
Nutrition
per per 300 g portion90
Calories
3g
Protein
0g
Carbs
9g
Fat
Ingredients
| 5 | Egg yolks |
| 5 dl | Grapeseed oil |
| as needed | Salt |
Instructions
- Season the egg yolks.
- Pour the mixture into a squeeze bottle.
- Heat the grapeseed oil to 65 °C and add the egg yolk mixture drop by drop.
- After about two minutes, strain the caviar out of the oil.
Serving suggestions
- With chicory, fennel, bread, or conical cabbage.
- In an amuse-bouche, e.g. with cauliflower panna cotta and raw marinated cauliflower.
- As a topping on steamed cod or a carrot tartare.