Breakfast

Tucupi-Cured Egg Yolk with Cassava Tuile, Charred Corn Silk & Dendê Oil

Name: Tucupi-Cured Egg Yolk with Cassava Tuile, Charred Corn Silk & Dendê Oil
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 2 servings
Ingredients: 2 large pasteurized egg yolks (or 2 very fresh eggs from trusted source); 1 cup tucupi (frozen or jarred, thawed); 1 tbsp kosher salt; ½ cup cassava starch (polvilho doce); 2 tbsp tapioca flour; 1 tbsp unsalted butter, melted; ¼ tsp white pepper; 2 ears fresh corn; 3 tbsp dendê oil (red palm oil); 2 tbsp amaranth seeds; 1 tbsp fresh cilantro leaves; 1 tsp fleur de sel

Silken pasteurized egg yolk cured in tucupi (fermented cassava juice) develops a delicate, umami-salty exterior that yields to a molten center. Shattered cassava root tuiles, charred corn silk threads, and a glossy pool of dendê oil create layers of texture and color, while crispy amaranth snaps add final crunch.

528cal 8gprotein 54gcarbs 33gfat 25min prep 50min cook 2serves

Members

Create a free account to see the full recipe

Free members get the full ingredients, step-by-step method and the ability to save favorites.

Start free Log in

More like this

Vegetarian Recipes Gluten-Free Recipes Healthy Breakfast Recipes Vegetarian Breakfast Recipes Gluten-Free Breakfast Recipes