Put the mustard seeds in 2 dl water and bring to the boil, strain, rinse the seeds and return to the hob in 2 dl water, with the Gula Java Brut and the white wine vinegar. Cover and let simmer until the mustard seeds are softened. Add water now and then if necessary. Let cool down and store the mustard caviar in the fridge in a sealed jar.
Use an egg topper to cut the tops of the eggs. Pour out the eggs in a dish and carefully remove the membrane from the egg shells. Rinse the egg shells thoroughly in luke-warm water and turn over to drain.
Chop the salsify and place in a saucepan with the milk and a pinch of salt. Boil the salsify until completely done. Strain. Immediately mix the salsify with 70 ml cream in a blender and season to taste with salt and pepper. Strain the salsify cream through a fine sieve and pour into a siphon. Mount two cartridges on the siphon and place the siphon in a bain marie.
Finely chop the spring onions and set aside.
Melt the butter in a saucepan with a convex base and add 3 eggs, 50 ml cream, salt and pepper. Stir the eggs over low heat with a whisk until you obtain soft, creamy scrambled eggs, add the finely chopped spring onions.
Stuff the egg shells with the scrambled eggs, shake the siphon with the salsify cream well and top up the egg cups with the salsify mousseline. Garnish with the mustard seed caviar and some drops of hemp oil.