The 'Anti-Fried Egg' - using Reverse Spherification & the PolyScience Antigriddle

Delight and surprise with the incredibly realistic and delicious 'Anti-Fried Egg' - a mango puree and coconut gel finished on the antigriddle. Ingredients and equipment are available from MSK Ingredients: Sodium Alginate: http://msk-ingredients.com/MolecularGastronomy/GumsandGellingAgents/Spherification/SodiumAlginate-1183 Calcium Lactate: http://msk-ingredients.com/MolecularGastronomy/GumsandGellingAgents/Spherification/CalciumLactate-1088 Iota Carrageenan: http://msk-ingredients.com/MolecularGastronomy/GumsandGellingAgents/AgarAgarGellanandCarageenan/CarageenanIota-1179 Polyscience Antigriddle: http://msk-ingredients.com/Equipment/Machines/PolyScienceAntigriddle/PolyScienceAntigriddle-3843 Colourings: http://msk-ingredients.com/Colours/FoodColourings Over 500 flavouring options available: http://msk-ingredients.com/index.php?route=product/flavourindex