The 62 degree (Fahrenheit) egg has become popular with some chefs – the egg being cooked more slowly at a lower temperature creates a different texture in the egg. And it reminds me of the delicious dishes that Kai Loebach created for the celebration of 10/10/10 at the Eames House – where he created food that infused the senses at the micro and macro levels all in the spirit of Powers of Ten.
A little further north in Northern California, Chef Bruno Chemel has also been tantalizing the senses at many powers of ten at Baume with his explorations of molecular gastronomy.
“In front of one cook, clouds of vapor pour out of fragile-looking Styrofoam boxes that hold liquid nitrogen, a clear fluid that’s about 200 degrees and freezes virtually anything on contact. In this case, it’s curry that resembles yellow gravel when it emerges from the deep freeze.
“Nearby, chef de cuisine/pastry chef Ryan Shelton squirts a clear goo of kaffir lime–flavored sodium alginate into a bath of calcium chloride. Shelton deftly manipulates the bubbling substance to create translucent, edible spheres that go into the restaurant’s aptly named ‘salad exotique.’ Meanwhile, Chemel, 41, assembles one of the young restaurant’s signature dishes with an egg that has been cooked at precisely 62 degrees for nearly an hour. The slow-cooked egg sits atop sautéed maitake and morel mushrooms surrounded by a ring of puréed English peas and a tangy, rich vermouth ‘espuma’ or foam.”
Molecular gastronomy always makes a spectacular powers of ten presentation!