ChefSteps is a team of chefs, writers, and food lovers who develop recipes, techniques, and guides to help people cook better at home.

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If your guests trust your culinary mastery, they&#39;ll knock back this whole pseudo–raw egg in one gulp, and before they can even realize what has happened, they&#39;ll ask for another. Made from fresh passionfruit and lemongrass, this &quot;egg&quot; is guaranteed to be convincingly real—so real, many folks won&#39;t even want to even try it. But the ones who do will be pleasantly surprised.The finished product tastes exactly like fresh passionfruit and fresh lemongrass, but has a pleasant, viscous texture that coats the mouth, just like a real egg. Slide the &quot;egg&quot; onto your tongue in one bite (make sure it&#39;s just one, or you&#39;ll have a mess), and immediately feel the bright and fruity sensation of lemongrass. Then, pop the yolk against the roof of your mouth for a burst of sweet, fresh passionfruit flavor. Boom. Mind blown. This recipe is pretty darn complicated, and it calls for a centrifuge (though you can do it without), hydrocolloids, and other modernist ingredients. Can you make it? Yes. Is it worth the effort? Absolutely. Is it for everyone? Probably not. And that&#39;s ok. We salute those who are enterprising enough to try it, and we also salute those who&#39;d rather just have a real egg.