Eggs and Bacon - Tableside Service at the Fat Duck
tags:Everybody knows that if you pour liquid nitrogen into creme anglais and stir it freezes into super smooth, fluffy, awesome icecream, right? Well, what happens if you pour liquid nitrogen into eggs?








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That is what prompted him to write the first edition of his book, which has launched a huge interest in the haute cuisine world in understanding the science behind what we do every day. Now he, Herve This from France, Heston Blumenthal (the chef of the Fat Duck in this clip), Ferran Adria of El Bulli, and a few others are learning what "mad science" has done to food in the past century, and finally starting to use it in the aid of culturally worthwhile cuisine.
edit: *DUH!*