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ricetta crema bianca uovo e caviale copertina

Egg white cream with crispy yolk and caviar

Second course
Beluga Siberian
Alessandro Breda

The classic flavor combination with Beluga Siberian caviar in a recipe that merges delicate multi-sensory perceptual aspects. The contrast between the “crunchiness” of the egg yolk and the caviar creates a traditional pairing with a modern preparation.


  • 4 eggs
  • 60 g breadcrumbs
  • 240 g fresh cream
  • 1/2 lt peanut oil
  • 60 g caviar
  • 10 g chives
  • Salt as needed
  • Pepper as needed


Separate the yolks from the egg whites. Boil the cream for 4 minutes, add salt and pepper. Remove from heat, add the egg whites, whisk and strain.

Dip the egg yolks in breadcrumbs and let them rest in the refrigerator for at least 2 hours. Microwave the egg whites with the cream. Next, blend until you get a fluffy cream.

Fry the yolks in 170°C oil, dry and salt.

Lay the egg white cream in a deep dish, place the fried yolk in the center and add a teaspoon of caviar and finely chopped chives on top.

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