Ingredients and method
- 1 tbsp tempura batter
- 1 egg yolk
- 1 tbsp bread crumps
- 1 tbsp Algae Powder Emerald
- Oil for frying
- Separate the egg white from the egg yolk.
- Mix the bread crumbs, tempura batter and Algae Powder Emerald.
- Place the egg yolk carefully in the mixture.
- Sprinkle the egg yolk with the mixture.
- Place the egg yolk in the freezer for at least 20 minutes.
- Heat up some oil in a pan.
- Place the egg yolk in a sieve.
- Plunge the sieve with the egg yolk in the hot oil and fry for 30 seconds.
- Place the egg yolk on top of the omelet souffle (recipe).
- Sprinkle the egg yolk with Algae Powder Emerald.
Recipe: Franck Pontais
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