Egg Yolk Spiral | Terry Giacomello | Chef Recipes | Reporter Gourmet S.r.l.

Ingredients

• 10 eggs from Paolo Parisi
• 1 finger lime
• 1 lime
• 2 g of vinegar powder
• 2 g of sumac
• 2 g of red curry paste
• 2 g of wasabi
• 3 g of ginger root
• 4 small lemon basil leaves
• 2 pinches of Szechuan Button flowers
• 2 g of Umeboshi plums
• 40 ml of water
• 15 ml of white wine vinegar
• 0.2 g of Xanthan gum
• 4 pinches of tarragon
• 2 g of Maldon salt
• 1 g of Hawaiian salt