Eggs Rethought

We fried up our egg experiment on Saturday night. The porcini and soy infused eggs were good but the flavor didn't come through as well as we had hoped. We believe that our paste was to thick to permeate the eggs quickly. More time might work but we will try again with a wetter mixture and maybe try some other aromatics. Lavender by itself would be a great option especially with how aromatic it is.
For our amuse bouche tonight we are inspired by St. Patrick's Day. We will return to the use of agar for gelling what should be a pretty cool interpretation
of an Irish Shepard's pie.

Finely chopped beef tenderloin with veal jus, a gel of cauliflower, peas, and carrots and pommes Maxim. I will have a picture later tonight.

Happy St. Patrick's Day