In a past post I went on about how great beetroot is yada yada… Truth is, this came to me as I was waking up one morning and I’ve been pretty keen to try it.
The results are that you have an egg that tastes better with the gel than not. Aesthetically though, there is something to be desired. I will need to experiment more to get the result that came from my slumberous inspiration of an Egg in beetroot gel.
The gel is made with about 1 teaspoon of agar agar to 3/4ths of a cup beetroot juice. Heat up the mixture to high 80’sC to dissolve the agar and you’re on your way. Test the gel on something cold, if it’s not firm enough add more agar agar. It it’s too firm then add some more beetroot juice or water to thin out the solution.
I’d like to try with mint, bacon and some other gels and see if that works better. Will keep you in the loop.