Molecular gastronomy is a cooking style that uses unconventional techniques to create a dish. Often, you’ll craft something that will look like one thing, but be made from something else entirely; in this case, I made a sunny-side up egg from mango and yogurt.
This was part of spherification day in Culinary Physics class. The yolk was made using a technique called reverse spherification.
My role: chef, sphere-maker
Worked with: Pamela Wiznitzer, Steve Cordova, Monique Saunders
