![Molecular Huevos Rancheros](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/recipes/huevos-rancheros--molecular-gastronomy--aea34fd8-1b0f-42a4-b34b-713a26fd7b8d.png)
Recipe
Molecular Huevos Rancheros
Egg-cellent Rancheros
4.9 out of 5
Molecular gastronomy is all about transforming the texture and presentation of food. In this recipe, we take the classic Mexican breakfast dish, Huevos Rancheros, and give it a molecular twist. The result is a visually stunning and delicious dish that will impress your guests.
Metadata
Preparation time
45 minutes
Cooking time
15 minutes
Total time
60 minutes
Yields
2 servings
Preparation difficulty
Medium
Suitable for
Vegetarian, Gluten-free, Dairy-free, Nut-free, Soy-free
Allergens
Eggs
Not suitable for
Vegan, Paleo, Keto, Low-carb, High-protein
Ingredients
In this molecular version of Huevos Rancheros, we use spherification to create small egg yolk spheres that burst in your mouth. We also use a foam made from black beans and a tortilla powder to add texture and flavor to the dish. We alse have the original recipe for Huevos rancheros, so you can check it out.
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4 eggs 4 eggs
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1/2 cup (120ml) water 1/2 cup (120ml) water
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1/2 tsp (2.5ml) calcium lactate 1/2 tsp (2.5ml) calcium lactate
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1/2 cup (120ml) black bean puree 1/2 cup (120ml) black bean puree
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1/2 tsp (2.5ml) sodium alginate 1/2 tsp (2.5ml) sodium alginate
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1/4 cup (60ml) tortilla powder 1/4 cup (60ml) tortilla powder
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1/4 cup (60ml) diced tomatoes 1/4 cup (60ml) diced tomatoes
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1/4 cup (60ml) diced onions 1/4 cup (60ml) diced onions
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1/4 cup (60ml) diced jalapenos 1/4 cup (60ml) diced jalapenos
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1/4 cup (60ml) chopped cilantro 1/4 cup (60ml) chopped cilantro
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Salt and pepper to taste Salt and pepper to taste
Nutrition
- Calories: 250 kcal / 1046 KJ
- Fat: 10g (3g saturated)
- Carbohydrates: 28g (5g sugars)
- Protein: 12g
- Fiber: 8g
- Salt: 1g
Preparation
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1.In a bowl, mix the egg yolks, water, and calcium lactate until well combined.
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2.Using a dropper, drop the mixture into a bowl of water with sodium alginate and let it sit for 2-3 minutes.
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3.Remove the egg yolk spheres from the water and set aside.
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4.In a blender, blend the black bean puree until smooth.
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5.In a bowl, mix the tortilla powder with a little water to create a paste.
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6.Spread the tortilla paste onto a baking sheet and bake at 350F (180C) for 10-15 minutes until crispy.
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7.In a pan, sauté the tomatoes, onions, and jalapenos until soft.
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8.To assemble the dish, place the black bean foam on a plate, add the crispy tortilla, and top with the sautéed vegetables and egg yolk spheres.
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9.Garnish with cilantro and season with salt and pepper to taste.
Treat your ingredients with care...
- Tortilla powder — Make sure to spread the paste thinly on the baking sheet to ensure it crisps up properly.
Tips & Tricks
- To make the egg yolk spheres perfectly round, use a dropper to drop the mixture into the sodium alginate water from a height of about 6 inches.
- If you don't have tortilla powder, you can use crushed tortilla chips instead.
- For a spicier version, add more jalapenos or use a hotter pepper.
Serving advice
Serve the dish immediately after assembling to ensure the egg yolk spheres are still intact.
Presentation advice
Arrange the sautéed vegetables in a neat pile on top of the crispy tortilla and place the egg yolk spheres on top. Garnish with cilantro and sprinkle some tortilla powder around the plate for added texture.
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