On Friday, driving from Linz to St. Anton am Arlberg, we stopped in Salzburg at Hangar 7. Our intention wasn’t just to see the flying bull fleet; the Carpe Diem Lounge-Café offered us a wonderful breakfast. I found something interesting on the menu that I couldn’t resist: poached egg with ham espuma. I had no idea what to expect and was quite surprised: a bowl filled with a very fluffy foam covering the poached egg. After talking to the waitress and additional research, I am still wondering about the exact preparation of the ham-foam.