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Our Hens Egg, Cooked Inside Out and Truffled

This is another brilliant dish created by molecular gastronomy Chef Eneko Atxa of Azurmendi. An egg yolk is carefully pierced, half of the yolk is ... CONTINUE

65° Sous Vide Egg Carbonara at Metamorfosis

One of Metamorfosi’s most popular dishes, creamy egg perfectly cooked sous vide at 65° and accompanied by crispy guanciale, crunchy chicharon, fried pasta and a ... CONTINUE

Egg and Croissant Foam

The Egg and Croissant Foam is a fantastic molecular breakfast with poached egg, croissant foam, fried potato brunoise, crispy bacon and ristretto syrup. This recipe ... CONTINUE

Sous Vide Egg Yolk Croquette with Gruyere Foam

Creamy Spanish croquettes are one of my favorite tapas and this modernist version is no exception! A delicious crunchy shell with luscious custard-like egg yolk ... CONTINUE

Egg, Bread, Truffle

If you like dipping crispy bread in runny egg yolk you are going to love this one. The “Egg, Bread, Truffle” is a runny egg ... CONTINUE

Egg Foam with Chive Infusion

The buttery taste and lightness of this egg foam combined with a perfectly topped egg shell will make the perfect molecular gastronomy appetizer to start ... CONTINUE