Soy Sauce Marinated Yolk, Placed in a Savory Meringue and Surrounded by a Savory Sabayon

This dish uses three eggs (it could easily be reduced to two) per serving and originally combines three slightly out-of-the-(egg)box techniques to "cook" an egg: with soy sauce, sabayon, and microwaved meringue. It could make an unexpected breakfast or an original starter:


  • 3 ultra-fresh eggs... in fact 3 whites for the meringue, 2 yolks for the sabayon and 1 yolk for the soy sauce cooked yolk
  • 1 tbsp. of sauce sauce
  • chive, parsley, red onion, pink pepper corn, or other herbs and spices at your convenience
  • ... and 2 tbsp. of water (or wine, or champagne, or any broth)
One cannot make more simple...


For the marinated yolk: 
  • Marinate one of the yolks for around 15 minutes in soy sauce, till a tougher film develops on the surface of the yolk;
For the sabayon: 
  • Mix the two yolks and two tablespoon of water and pour the mix in a recipient placed above (and not into) boiling water (aka as bain-marie!). Whip several minutes till reaching the targeted foamy texture. In fact, when you will start to see the bottom of the recipient while whisking, that will be it.
  • Add a little bit of salt, but carefully as the yolk is already salted by the soy sauce.
  • Instead of bain-marie, you can also "mount" your sabayon in a pan, at low temperature. In this case, the tip to avoid overcooking the sabayon... and calling it an omelette, is to regularly check with your hand the temperature under the pan. You should be able to keep your hand on the bottom. If it is too hot, put the pan out of the burner, the time for it to cool down.
  • You can also replace the water by wine, champagne, a broth....
For the savory meringue:
  • Beat the three egg whites with a little bit of salt (it helps the process, but like for the meringue, take account of the saltiness of the yolk) till it forms a bird’s beak on the whisk.
  • Pour in a ramekin
  • Microwave it at full power for 45 seconds. It swells like a soufflé before deflating and getting back to its quasi-initial shape, but with a foamy and firm texture, making it very easy to unmold;
  • Present it, for instance, like a fried egg, taking out a scoop of meringue on the top to delicately place the yolk in the hole, and pouring the sabayon around the meringue.
  • Spread some chopped chive, parsley and red onions plus pink peppercorn berries to complete this surprising dish.
  • Serve it with baguette soldiers to dip into it and, why not? some slices of Prosciutto...
You may find the savory meringue taste a bit blend by itself. However, its foamy texture brings an amazing sensation in mouth and mixed with the tastiness of the marinated yolk and the unctuosity of the yolk, there is something magic into it, and in any case very pleasant, taste- and texture-wise. 
Moreover, it is much easier to realize than to describe the process, and much lighter than fried eggs, due the absence of fat to cook it and because its whole aerial texture.

I adore that! I will have to try it as a dessert... with Champagne in the sabayon?


  1. I would never have imagined making such a meringue in the microwave, and it looks wonderful. Also, 'baguette soldier' is such an artful term for the job it does...haven't heard that term since my student days in France, and it made me smile to read it here. Nice work as always, Patrick.


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