Grant Crilly is the Executive Director and cofounder of ChefSteps. Grant is a classically trained chef and, prior to ChefSteps, he worked on the award-winning cookbook series Modernist Cuisine and cooked at various restaurants, including L’Astrance in Paris, Busaba in Mumbai, and Mistral Kitchen in Seattle.

Grant Crilly

You know that slightly sweet, caramelized flavor of a crisp-edged fried egg? This luscious and creamy fried egg white foam captures that flavor and turns it into an ethereal sauce. This foam is a key component in our <a href="https://www.chefsteps.com/activities/american-toast">American Toast (aka The ChefSteps Breakfast Egg)</a> recipe, our riff on <a href="https://www.youtube.com/watch?v=j3taIkxFj68">Alain Passard’s l’Arpège Egg</a>. But it’s also great on a <a href="https://www.chefsteps.com/activities/precision-pan-seared-steak">seared steak</a> or as a hollandaise substitute for <a href="https://www.chefsteps.com/activities/foolproof-sous-vide-eggs-benedict">eggs Benedict</a>. EDITORS’ NOTE: We’ve updated this recipe to adjust the batch size and streamline recipe steps. We increased the quantity of egg whites and adjusted the remaining ingredients proportionately; we no longer recommend whipping the egg whites before cooking; we increased the number of N2O charges used for charging the siphon; and updated instructions for preparing the egg white foam in advance. If you prefer to use the original recipe, we’ve included it as a tip at the end of the recipe before the make-ahead and storage instructions.

Fried Egg White Foam