Those eggs, you see, are the work of renowned New York chef Jody Williams. I ate them last Sunday with my friend Jimmy at her lovely little restaurant, Gottino, and they were so cloud-like and delicious I thought they might float right off the plate. But the best part was how they were made…
…they were made with the steam wand of a cappuccino maker.
(COLLECTIVE GASP)
Esther found this and I can attest to the deliciousness that ensues