Slow poached hens egg yolk, sea urchin roe, lumpfish caviar, parsnip puree, sea urchin emulsion, toasted seaweed and freshwater cress.
I began making this egg taster by boiling some parsnips and mashing them with a little buttter and some seasoning with salt. The mash was then placed into a blender adding a little cream while blending to a puree. This was then spooned on to the serving plate in an attempt to re-create the look of egg white, making a twenty cent piece size dent in the puree for the poached hens yolk to sit. I then boiled two eggs in their shells (one is a back up) in rapid boiling water with a touch of vinegar for three minutes before removing and placing into an ice bath to stop the cooking. I then cracked and peeled an egg, and carefully removed the white under cold barely running water just enough to help remove all the white leaving a slightly firmed yolk but still runny and very delicate to handle. I transfered the yolk on to a large open ladle before placing into position on the parsnip puree. The sea urchin emulsion was a combination of cream, rice wine vinegar, sea urchin roe and soy lecithin put into a tall large tumbler and mixed with a stick blender until foam begins to surface stopping when I had enough foam and chilling it before serving in dabs around the plate to accompany.. The seaweed came in sheets that I roasted a couple in the oven before trimming into strips with a pair of scissors. All other ingredients on the plate were plated as is, the caviar, the sea urchin roe and the freshwater cress another kiwi favourite.