Farm Egg and Caviar

Sous Vide Egg, Potato Foam, Egg White Foam, Arugula, Kaluga Caviar, Chive Oil, Smoked Sourdough Lace, Lemon Zest

Chef Kyle Spina of Highlands | Detroit, MI

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Adapted by StarChefs  |  September 2025  |  Photo: Alexander Zeren

INGREDIENTS

Smoked Sourdough Lace:
Extra virgin olive oil
Frozen sourdough, thinly sliced
Flaky salt

Lemon Zest Purée:
125 grams lemon simple syrup
810 grams candied lemon peel
225 grams lemon juice
40 grams extra virgin olive oil
Kosher salt

Egg White Foam:
850 grams cooked egg whites
350 grams fromage blanc
15 grams agar agar
20 grams kosher salt

Potato Foam:
500 grams whole milk, warmed
65 grams potato purée
7 grams soy lecithin
Kosher salt

Sous Vide Egg:
1 egg

To Assemble and Serve:
Baby watercress
Arugula
Flaky salt
Ground black pepper
7 grams Kaluga caviar
Chive oil

METHOD

For the Smoked Sourdough Lace:
Heat a smoker to 135°F. Place olive oil in a hotel pan and smoke 3 hours. Strain, bottle, and reserve. Heat oven to 375°F. On a parchment paper-lined sheet tray, arrange sourdough slices in a single layer. Drizzle with smoked olive oil and season with flaky salt. Cover with parchment paper and additional sheet tray. Bake 10 minutes, or until golden brown. Let cool.

For the Lemon Zest Purée:
In a saucepan over medium heat, warm syrup. Add peel and stir to combine. Bring to a simmer, then remove from heat. Transfer to a Vitamix Commercial blender. Add lemon juice and olive oil. Blend until smooth. Season with salt. Transfer to an airtight container and refrigerate.

For the Egg White Foam:
In a Vitamix Commercial blender, combine egg whites, cheese, and 150 grams Lemon Zest Purée. Set aside. In a mixing bowl, combine salt and agar agar. Set aside. In a saucepan over medium-high heat, bring 300 grams water to a simmer. Add salt-agar agar mixture. Using a Vitamix Commercial immersion blender, blend mixture until combined. Cook until mixture has thickened to desired consistency. Transfer to a Vitamix Commercial blender and purée until smooth. Transfer to a nonreactive container. Cover and refrigerate until set. Return mixture to a clean Vitamix container. Add 150 grams water and blend until smooth. Strain into an iSi container with 2 charges. Refrigerate.

For the Potato Foam:
In a pot over medium-low heat, add all ingredients. Cook until warmed through. Season with salt. Strain into an airtight container and refrigerate.

For the Sous Vide Egg:
Heat the water bath of an immersion circulator to 147°F. Place egg in a vacuum bag and seal. Cook sous vide 2 hours. Transfer to an ice bath and let chill. Reduce circulator temperature to 120°F. Return egg to a vacuum bag and seal. Keep warm.

To Assemble and Serve:
In a mixing bowl, add watercress and arugula. Season with desired amount Lemon Zest Purée. Toss to evenly coat and set aside. Pipe 4 ounces Egg White Foam into the bottom of a serving bowl. Set aside. Remove Sous Vide Egg from circulator. Crack and separate whites from yolk. Place yolk over Egg White Foam and season with salt and pepper. Top with Sourdough Lace, caviar, and chive oil. Arrange dressed arugula around Egg White Foam. Spoon desired amount Potato Foam over top. 

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