This time, they didn't just try one and stop; instead, they reached out for a second salted egg yolk bun, wanting to see what it felt like to consume two portions at once.
Typically, with a completely new flavor like this, the novelty is only thrilling for the first few bites. As you eat more, the novelty fades and the flaws slowly become apparent.
Although Raphael and Nagishiro Sho aren't officially Michelin Chefs yet, their practical experience isn't much less than Marchello's; they've simply not completed all the formalities.
The trio's intuition was spot on. The dessert made with salted egg yolk was indeed amazing, but not suitable for overindulgence.
When they were halfway through the second bun, they could clearly feel a slight greasiness setting in.
This greasiness wasn't the sweetness of eating too much sugar, but the oily richness from high fat intake in a short period, commonly referred to as "overpowering" or "head splitting."
