Prepare cured egg yolks three days in advance. (instructions below)

Break down the head of cauliflower into medium and small florets. Blanch the florets in salted water until tender, about 3 minutes.

Shock in ice bath, drain, pat dry.

Toss cauliflower lightly with canola oil and grill until slightly charred. Set aside.

Rinse and pat dry scallions.

Lightly brush with canola oil, grill scallions until slightly tender but not limp. Set aside.

Meanwhile, prepare shallot jam and whipped coconut broth. Set both aside.

Next, poach eggs by bringing three-inches of water in a medium saucepan to a boil, lower to a simmer.

Carefully add cracked eggs one-at-a-time into simmering water.

Simmer for 3 to 5 minutes, remove carefully with slotted spoon, allowing excess water to drain off. Place carefully on plate and set aside.

While eggs are poaching, combine cauliflower, scallions and shallot jam. Divide mixture into four bowls, arranging into a nest in each.

Whip coconut broth into fluffy, creamy sauce, using an aerator, according to directions.

Carefully place one poached egg into each cauliflower nest, dispense coconut broth equally over each egg.

Garnish with grated, cured egg yolk. Serve immediately.

Mix salt, chili, and Sichuan peppercorn. Set aside.

Using a 9×13 cake pan, cover bottom with ½ of salt mixture. Carefully place each egg yolk on top of salt bed. Yolks should not touch. Use remaining salt mixture to make sure all yolks are covered with salt.

Seal container tightly and refrigerate for 3 days. After 3 days, take yolks out, wipe each yolk gently with a wet towel, removing salt on yolks.

Set oven at 300°F, place the yolks on a wire rack that fits into cookie sheet. Bake until completely dry (45 min. to an hour). Set aside.

Sweat shallots in a pan, then add sugar and Sambal chili paste. Cook until all ingredients are incorporated and bind tightly together. Set aside.

Combine all of the ingredients into a saucepan and simmer for 30 minutes. Season with salt, strain and set aside.