See All 30 Courses of a Nathan Myhrvold “Modernist Cuisine” Dinner

Editor Scott Mowbray takes you course-by-course at Nathan Myhrvold’s Modernist Cuisine Dinner.

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Course 17: “Raw Quail Egg”

Course 17: “Raw Quail Egg”

Nothing of the kind: This is a bit of tom-faux-ery: a little globe of spherified passionfruit juice (spherification, a process made famous by Ferran Adria, envelopes a liquid in an ultra-thin dissolving skin). “Yolk” arrives in a tiny quail shell, is gently plopped into spoon. Tangy, refreshing.

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