There’s something very unnerving about that gelatinous pink egg on the top
culinarybadboi on
Great technique. I would like to see a bit of movement on the plate. She looks like you stepped away before finishing to plate something else. No need for micros, but an extra saucey element could play. Brown butter as a flavor profile comes to mind.
3 Comments
I would keep working on it.
There’s something very unnerving about that gelatinous pink egg on the top
Great technique. I would like to see a bit of movement on the plate. She looks like you stepped away before finishing to plate something else. No need for micros, but an extra saucey element could play. Brown butter as a flavor profile comes to mind.