Although the feedback for this dish ran the gamut from spectacular to disappointing, I thought it was the most intellectual and multifaceted. Somehow, Shields managed to lend scrambled eggs an airy, mousse-like texture. Each bite revealed a different ingredient: ground spices, such as cloves, usually reserved for dessert; the shocking burst of smoked steelhead roe; birch syrup; or preserved ramps.
John Shields's Dish: Scrambled Egg Mousse
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