For the vegan egg white

• Pre-heat your non-stick fry pan with a thin layer of olive oil. Spoon 2–3 tablespoons of mixture into the pan, spreading it out evenly into a roughly circular shape approximately 8–10cm in diameter. The less you fuss, the more it will look like a traditional fried egg.
• Once the shape is set, use the back of a teaspoon to flatten down any lumps of grated potato. Fry on a medium heat until it starts to turn a bit golden around the edges (this will take about 2–3 minutes). The complete the egg, using a spoon carefully add the egg yolk to the center of the white.

For the vegan egg yolk

PART 1: make the puree

• Let’s get cracking. To make the purée, wrap sweet potato in foil and roast in the oven at 200°C / 390°F for 50–70 minutes or until it’s soft. Unwrap potato and peel skin, add all ingredients to your blender and blend until smooth. You now have your purée, made with purée talent.

PART 2: get ready

• Blend your water and sodium alginate on low for 1 minute, pour into a fl at bottom container and leave overnight (this is your water bath). When you are ready to get your sphere on and have your purée ready, take your container out of the fridge and allow it to come to room temperature.
• In the meantime, add your purée, calcium lactate and xanthan gum into the blender and blend for 1 minute. Let both the puree/liquid and alginate bath stand, allowing time for any trapped air bubbles to rise to the surface and pop. Trapped air bubbles will prevent the spheres from sinking in the spherification bath, which can cause an uneven skin to form.

PART 3: reverse spherification

• Get a round tablespoon or measuring spoon (google that if you are not sure), fill it with your blended purée mix and slowly add it to your water bath. At this time you add as many as you need but make sure they are not touching. Allow them 3–5 minutes to chill in the bath to set. Once set you can keep them in a separate fresh water bowl and they are ready to explode.