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For this delicious savory foam, we sear the egg whites first, in order to capture the slightly-sweet, caramelized flavor of a crisp-edged fried egg. Finish with a bit of black pepper to compliment the sweet with a dash of heat.
This foam is a key component in our American Toast recipe, which is like a very deconstructed fried-egg sandwich with a hint of sweet maple syrup. But Fried Egg White Foam is also great on a roasted steak, or frothed over sausage and biscuits with a bit of fried sage.
If making American Toast, reserve the foam in a 167 °F / 75 °C bath while you prepare the other components. Then, layer it with [65 c] yolks, salt, and Sweet Spice, and voilà! Breakfast in a cup!
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