When creating the striped omelet recipe from the Modernist Cuisine cookbook, a pastry comb is dragged through the mushroom puree to create the stripes. I had leftovers, and was making another omelet, when it hit me – why just do stripes? So I put the puree in a squeeze bottle instead.
As my cake decorating skills are non-existent, my first attempts were amateur indeed but promising. Another idea would be to use a pastry bag. Because of the egg powder mixed in, the mushroom puree firms up just like eggs. You can create spirals, filigrees, quotes and messages (“Good Morning!” would be funny), even roses rising from the omelet. I’m looking forward to seeing what crazy icing designs people come up with.
Jethro
