4 freshly-laid eggs
1 kg Monalisa potato
0.04 gr caviar
1 litre water
300 gr soy sauce
2 bay leaves
2 star anise
400 gr steamed consommé (same ingredients as a normal consommé)
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).
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.