Molecular Huevos Rancheros


Molecular Huevos Rancheros

Egg-cellent Rancheros

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.

Jan Dec

45 minutes

15 minutes

60 minutes

2 servings


Vegetarian, Gluten-free, Dairy-free, Nut-free, Soy-free


Vegan, Paleo, Keto, Low-carb, High-protein


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.


  • Calories: 250 kcal / 1046 KJ
  • Fat: 10g (3g saturated)
  • Carbohydrates: 28g (5g sugars)
  • Protein: 12g
  • Fiber: 8g
  • Salt: 1g


  1. 1.
    In a bowl, mix the egg yolks, water, and calcium lactate until well combined.
  2. 2.
    Using a dropper, drop the mixture into a bowl of water with sodium alginate and let it sit for 2-3 minutes.
  3. 3.
    Remove the egg yolk spheres from the water and set aside.
  4. 4.
    In a blender, blend the black bean puree until smooth.
  5. 5.
    In a bowl, mix the tortilla powder with a little water to create a paste.
  6. 6.
    Spread the tortilla paste onto a baking sheet and bake at 350F (180C) for 10-15 minutes until crispy.
  7. 7.
    In a pan, sauté the tomatoes, onions, and jalapenos until soft.
  8. 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.
  9. 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.