Tossed Salad and Scrambled Eggs

Steps

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1. 1
   For the simple scrambled eggs: crack four eggs into a bowl, season with kosher salt, and beat thoroughly until smooth. Melt butter in a nonstick pan until foamy, add the eggs, and slowly drag a rubber spatula across the bottom, forming large, soft curds.
   ▶ ≈0:21
2. 2
   For the simple salad: arrange greens and chopped tomatoes on a plate, drizzle with olive oil and lemon juice, toss gently, and plate with the scrambled eggs. Season the eggs with additional salt and freshly ground black pepper.
   ▶ ≈0:52
3. 3
   Prepare the Parmesan foam: combine sodium citrate and xanthan gum, sprinkle over finely grated 36-month aged Parmesan, and toss to coat evenly. Heat milk and heavy cream in a medium saucepan to a bare sub-simmer, remove from heat, add the cheese mixture, and puree with a high-powered or immersion blender until smooth. Pour into a whipped cream siphon, charge with a nitrous cartridge, and refrigerate until ready.
   ▶ ≈1:18
4. 4
   Make homemade breadcrumbs: scoop the crustless insides from a loaf of pan rustico, pulse in a food processor until forming large, fluffy crumbs. Spread evenly on a rimmed baking sheet and dry in a 200°F oven.
   ▶ ≈1:59
5. 5
   Prepare the vinaigrette: combine lemon juice, champagne vinegar, extra virgin olive oil, Dijon mustard, honey, finely minced shallot, anchovy fillet (or paste), grated garlic, kosher salt, and ground white pepper in a bowl, and whisk thoroughly until emulsified into a delicious dressing.
   ▶ ≈2:19
6. 6
   Create the tomato mosaic: cut multicolored tomatoes into equally thick slices, lightly salt them, let rest for 10 minutes, then blot dry with paper towels to prevent color bleed. Carefully cut the tomatoes into perfect squares of the same size, keeping some gel and seeds intact. Use tweezers (or fingers) to arrange the tomato squares into a mosaic, replacing a few random squares with halved multicolored cherry tomatoes for playful variety.
   ▶ ≈2:56
7. 7
   Make balsamic vinegar pearls: thoroughly chill canola oil until very cold. Dissolve agar agar in a mixture of balsamic vinegar and water, bring to a simmer, cool slightly, pour into a dropper bottle while still warm, and gently drip drops into the cold oil, which will immediately set. Drain all the oil, gently rinse the pearls under cold water, and keep them in a bowl of water in the fridge until ready to use.
   ▶ ≈3:45
8. 8
   Prepare the toast soldiers: cut thick sticks from the remaining pan rustico bread, deep fry in 400°F oil for less than a minute, drain on a wire rack, sprinkle with salt, and keep warm until ready to serve.
   ▶ ≈4:12
9. 9
   Make the cheese breadcrumbs: toast the homemade breadcrumbs in butter, sprinkle with kosher salt and freshly ground black pepper, fry until golden. While still hot, grate Romano cheese over the mixture, toss after each addition, and spread out on a rimmed baking sheet to keep crisp.
   ▶ ≈4:25
10. 10
    Prepare the scientific foam dressing: combine one cup of dressing with one cup of water, sprinkle with a few grams of soy lecithin powder, and use an immersion blender to create a stable creamy foam with a light foam on top.
    ▶ ≈4:52
11. 11
    Prepare the French-style scrambled eggs: crack four eggs into a tall container with a pinch of salt and a splash of water, then immersion blend until ultra smooth and homogeneous. Pass through a fine mesh sieve into a cold nonstick saucepan with about two tablespoons of butter. Cook on absolute minimum heat while stirring constantly with a rubber spatula to form very fine curds that resemble a custard. Add about two tablespoons of crème fraîche to lighten the mixture.
    ▶ ≈5:10
12. 12
    Assemble the salad: balance tiny radicchio leaves on top of the tomato mosaic, drape with vinaigrette foam, top with Romano breadcrumbs, dot with Parmesan foam, add balsamic pearls on top of the foam, garnish with micro fresh basil using chef's tweezers, and finish with a few more breadcrumbs.
    ▶ ≈6:02
13. 13
    Plate the eggs: stack the toast soldiers in a Lincoln log formation, pour the French-style scrambled eggs over the top, add a dollop of crème fraîche, top with a larger dollop of caviar, and garnish with finely chopped chives.
    ▶ ≈6:28