Hey Russell,I wanted to ask if this technique can be applied to a savoury aspect of a dish? Instead of the simple syrup mixture, maybe a broth or simple stock? Thanks!
It absolutely can be applied to savory cuisine. The simple syrup is just the vehicle to coagulate the egg yolk. A hot broth, stock, sauce etc. can be used in replace of the simple syrup. The egg yolk itself can also be flavored with whatever you wish. Cold infusions work well.