Hasta La Ideas

Wylie Dufresne has concocted an edible eggshell. These shells are actually constructed from edible clay by blending it with water, lactose, and brown-butter solids. The next step requires balloons. The balloons are dipped into the clay batter, skewered upright into florist foam, and the shells left to dry overnight. At service, the balloons are popped and removed, and the shells artfully cracked for plating with a six-minute egg, a smear of Caesar dressing, and Moishe’s pumpernickel toast.

I cant wait to try this!