Eggs

Yield – 5-6 servings

Type - Sweet

Function Used – Top & Bottom heat

Temperature- 160 degree Celsius

Time – 25 – 30 minutes

Tray Level – 3

Ingredients

• 2 ripe avocados (smooth, fiber-free)

• ¼ cup fresh basil leaves (blanched & shocked for vibrant colour)

• 4 eggs (separated)

• ½ cup caster sugar (adjust depending on sweet/savoury direction)

• ¼ cup neutral oil (grapeseed works well)

• ½ cup cake flour (sifted)

• 1 tsp lemon zest

• 1 tbsp lemon juice

• Pinch of sea salt

Procedure

1. Blend avocado flesh, basil, lemon zest, lemon juice, and oil until completely smooth and emulsified.

2. Whisk egg yolks with half the sugar until pale and slightly thickened. Fold into the avocado-basil purée.

3. Gently fold sifted cake flour into the mixture. Avoid overworking to preserve structure.

4. Whip egg whites with a pinch of salt. Gradually add remaining sugar to achieve soft-to-medium peaks.

5. Fold meringue in three additions using a cut-and-fold technique to maintain volume.

6. Transfer into lined moulds or a chiffon tin, Bake at 160°C for 25–30 minutes until just set and springy.

7. Invert (if using chiffon tin) and cool completely before unmoulding.

8. Enter the recipe procedure in steps and number each step.