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Recipe: Fried Egg White Foam

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Go to the Recipe: Fried Egg White Foam

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Piotr_Tomalski_18329

Wow , great :-)

Davide_Tassinari_86770

What function does the gelatin have in a hot foam? Is it just to vary the bubble size and structure?

zakcohen

Is 9 g of Salt correct? I tried this at the weekend with 6 g and it was unpalatably salty. I made American Toast but it really just tasted of salt...

Marc_Rosenberg_160235

Im gonna guess that its for sheen and mouth feel along with the possibility that it is served at room temp this helping the foam stay foamy as it comes to temp

T_Grill_147745

Any idea as to how much oil to use? Can you use butter?

Ellen_212162

Hi Greg, you can use as much oil as you normally would to fry an egg (a few tablespoons) and just make sure to use a nonstick pan. We recommend oil over butter.

Alina_1022404

No, it's not correct, Zak, or at least it should not be. Salt should be used sparingly to enhance flavor, not overpower it, when it is not used as a preservative, of course. I love ChefSteps but I constantly have to reduce their unreasonable amounts of sugar, salt, and fats, after quite a few unpleasant experiences with their recipes. Luckily I am quite experienced in the kitchen to know how much of these ingredients are actually necessary for both balanced flavor and adequate nutrition.