The Ryugin Egg is a molecular dish.

It is not a chemical reaction of any kind. It takes the thousands of years of repetitive labor that is cooking and breaks and rebuilds it with modern scientific theories of physics, chemistry, and biology.

The process of making a Ryugin egg involves cracking an egg into liquid nitrogen, then swirling it around in liquid nitrogen to separate the egg white from the yolk, then mixing the yolk with the liquid nitrogen.

The keikin egg, though it looks like an egg at first glance, is not. The shell of the egg is mostly just white chocolate, melted plus coconut oil. When you crack it open and look at it, it's mostly mango sandwich made into the shape of an egg yolk. The egg white, on the other hand, is white rabbit milkshake flavored ice cream. These two together are probably one of the best desserts ever eaten.

Molecular Cuisine Production Technology

Molecular cuisine has pioneered a series of revolutionary innovations such as the foam method, reverse spheronization technology, hot and cold gels, liquid nitrogen technology, and low-temperature slow cooking. To make molecular cuisine you have to rely on modern instruments to do so.

Italy has a famous molecular cuisine restaurant, they are marinating meatballs in the application of magnetic **** vibration imaging technology, and through the video recording of meatballs in the marinade will happen when the internal changes. In addition, in the molecular kitchen of a restaurant in Chicago, the chefs are even more whimsical to the four laser gun used in the cooking of tuna.