This dish I tasted from a very good mate and fellow chef Greg Czarnecki a few years back. He did it on a salad in his own very special way. It’s another of the dishes which we cooked for Ferran Adrià. I took the idea, reduced it to a quail egg and added the sulphurus volcanic salt to make it taste like the shell, essentially. Served as a bite before lunch, obviously. Greg has the most incredible eye for detail in food and technique to match, love the guy!