Shrimp:
Mix all ingredients and let swell for at least 15 minutes. Meanwhile, prepare a piping bag with a nozzle the size of a shrimp. Fill the bag and pipe the shrimp shape onto a low baking tray. Let the nozzle glide on the tray to help shape the shrimp. Start with the thick part and pull and bend to get the shrimp form. Bake in combi mode 60% steam and 40% heat at 105°C for about 6–8 minutes. Lower the fan speed to prevent them from flying away. Let cool and freeze individually.

Bread:
Mix egg yolks with cream cheese, psyllium husk, and baking powder. Whip egg whites until stiff and gently fold into the egg yolk mixture using a spatula—do NOT whisk. Spoon about 8 portions into a bread mold or onto baking paper and bake at 200°C for about 20 minutes. Lower fan speed if baking on paper to prevent flying.

Egg:
Separate eggs. Start with the whites and add 5 dl water. Add 6 tbsp Thickn’Up and mix well. Let swell. For the yolks, add 3 drops yellow food coloring, 4 dl water, and Thickn’Up. The yolk mixture should be firmer than the whites. Let swell. Line your mold with plastic wrap. Pour half of the whites into the bottom. Put the yolk mixture in a piping bag and cut a hole. Pipe a line of yolk over the whites in the mold. Pour the rest of the whites over the yolk. Grab the plastic wrap at the long sides and gently shake to press it all together. Fold the plastic down, twist the edges, and fold over the egg. Bake in combi mode 60% steam and 40% heat at 105°C for about 30 minutes. Cool the egg and freeze for about 45 minutes. Carefully cut open the plastic and slice to desired thickness. Freeze slices individually and thaw as needed.