EGG OR CAVIAR

INGREDIENTS:
4 freshly-laid eggs
1 kg Monalisa potato
0.04 gr caviar
Egg bath
1 litre water
300 gr soy sauce
2 bay leaves
2 star anise
Green tea
Cinnamon stick
400 gr steamed consommé (same ingredients as a normal consommé)

PREPARATION
Boil the freshly-laid eggs for 5 minutes 10 seconds. Place in iced water for 20 minutes to make them easier to peel. 
Egg bath: Place all the ingredients in a pan and heat until well mixed. Leave to cool. When cold, carefully peel the eggs and leave to soak in the liquid for 2 hours to obtain the right colour and flavour.
Cook the potatoes in foil over hot coals until soft and tasty. Leave to cool inside the foil until creamy.
Make a steamed consommé (with the same ingredients as a normal consommé) in a gastronorm with a base and cover with crushed ice. Leave overnight in a steam oven (12 hours at 95ºC). 

TO SERVE:
Serve the potato in the centre of the dish, heat the egg to 60ºC in the egg bath, and smoke the caviar at the last minute in a Josper oven. Serve the consommé hot with a twist of green szechuan pepper.