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Molecular Gastronomy: Reverse Spherified Poached Egg with Idiazabal Cheese. In this easy molecular gastronomy recipe, faux poached eggs are reconstructed from idiazabal cheese water, egg yolk, and bit of molecular gastronomy magic. This molecular gastronomy recipe is brought to you by molecular gastronomy chef Jose Andres from his restaurant Minibar.

Molecular Gastronomy