Molecular Gastronomy

This is a video recipe of how to create the dish "Parmesan quail Egg with Migas" from the restaurant Minibar, in Washington D.C by molecular gastronomy chef Jose Andres.

In this simple molecular gastronomy recipe, spherified poached eggs are reconstructed from idiazabal/parmesan cheese water, egg yolk, and bit of molecular gastronomy magic. This molecular gastronomy recipe is brought to you by molecular gastronomy chef Jose Andres from his restaurant Minibar.

VIDEO | Molecular Gastronomy | FOUR Magazine: