Blend 1 litre of mineral water with 5g of alginate powder for 10 minutes.
Strain the liquid into a tray and chill for 24 hours to remove air.
Boil cream with cinnamon, cloves, and star anise, then cool.
Whisk spiced cream into eggs and sugar, soak brioche discs, and chill overnight.
Blend 1g gluco powder into mango purée and chill overnight.
Scoop and roll the chilled mango purée into four small balls.
Lower mango balls into the alginate bath for 30 seconds before rinsing in water.
Scoop four balls of yoghurt and lower them into the alginate bath.
Place a mango yolk onto each yoghurt ball in the bath for 30 seconds.
Remove the combined 'eggs' and rinse them in fresh water.
Fry brioche in oil for 3 minutes per side, then caramelise with butter and icing sugar.
Serve the egg on the brioche with a mango purée smear and crackle crystals.