🥚 THE EGG
We get a lot of unusual requests.
One of the more eccentric ones came from New York artist Tony Matelli:
“Hi Esben,
I hope all is well! I have an idea that I thought would be perfect for you guys to help me with. I´d like to make a series of sculptures where white and yolk of an egg seem to float outside of its shell. Simple and straightforward.”
Simple and straightforward… well.
We started cracking eggs into water, studying the strange, beautiful choreography of whites and yolks.
Thin vs thick white. Subtle shifts in transparency. The chalaza. The exact tone and glow of the yolk.
Hours of looking. Debating. Disagreeing.
Then came the process:
3D scans. Digital modelling. Prints. Moulds. Casts. Colour tests.
And finally — assembly.
(Which was supposed to be the easy part.)
It wasn’t.
Despite all the digital precision, reality pushed back.
Shrinkage. Warping. Temperature. Nothing quite fit.
No matter what we did, there was always a visible seam.
We heated it. Forced it. Glued it. Failed.
We were about to call Tony and admit defeat…
when it clicked:
Flip the thinking.
Instead of forcing the form, we let the material work with us.
A flexible shell. Heat. Controlled deformation.
And suddenly — it worked.
Photo by Tony Matelli & 10 Tons
@tonymatelli
#process #sculpture #artproduction #behindthescenes #contemporaryart #craftsmanship #materialstudy #eeg #fakefood
Back in 2013, we created this 3.5-meter-tall Ingrid Marie apple for the Odense City Museum 🍎 — and this February we revisited the model…
More than ten years later — and it still looks brand new. #bigapple #apples #modelmaking #10tons
When we recently visited the Norwegian Fisheries Museum in Bergen, we stopped by to see an old friend.
Back in 2015, we created this 2-meter-wide giant crab for the Norwegian Fisheries Museum 🦀
Still on display today — looking even better over the years, aging with style ✨
@norgesfiskerimuseum
Phot by 10 Tons #leatherwork #leathercraft #modelmaking #bigscale #10tons
Jaekelopterus creation for the Peabody Yale Museum 🦂
This impressive Early Devonian predator once ruled ancient waters over 400 million years ago. Now brought back to life as a detailed model for the Peabody Museum at Yale.
@yalepeabodymuseum
Size: 68.4 cm
3D work: Dmytro Teslenko @d3dteslenko
Photo by Rasmus Sigvaldi @rasmus.sigvaldi
#prehistory #modelmaker #paleoart #sculpture #paleontology #science #naturalhistorymuseum #scientific #naturalhistory #fossil #modelmaking #10tons
Cockroach in the making 🪳�
Created for SUPERFLEX�Shown at von Bartha’s stand at Art Basel 2025
@superflexstudio #modelmaker #art #artwork #sculpture #exhibition #nature
2-meter-tall vase, design concept by Moon-International for Royal Copenhagen. created by 10 Tons
@moon_intl@Royalcopenhagen
#bigscale #modelmaking #royalcopenhagen #replica
You probably know the situation… last new-year you spoiled your guests with Blue Lobster. The year before, with white caviar—and now you don’t know how to outdo yourself. But don’t despair! Look it up in the Time Traveller’s Guide to Gastronomy cookbook and make a delicious Cambrian seafood platter—then success is guaranteed. Cambrian Stone-Sear Platter (All Cambrian Pantry)
A glossy, briny-hot plate: trilobite seared on basalt, ribboned Margaretia kelp, tender pikaia, a lacquered wivaxia bite, and a brachiopod “broth-drop” glaze—seasoned only with sea minerals and fermented algae.
Cambrian ingredients
1 trilobite
Pikaia (a small handful)
Margaretia dorus kelp ribbons
1 wivaxia
1 brachiopod
Evaporite sea-salt crystals (or dried seawater salt)
Mineral grit (finely crushed carbonate/shell dust)
Fermented algal brine (aged kelp/algae juice)
Mollusk liquor (brachiopod juices)
Algal sugar syrup (reduced sweet algae sap)
Smoked seaweed ash (for depth)
Method (short)
Make the glaze: Simmer fermented algal brine + brachiopod liquor until glossy; stir in a little reduced algal sugar. Dust with seaweed ash.
Stone-sear: Heat a flat basalt/stone until ripping hot. Sear trilobite hard; brush with glaze at the end for shine.
Quick-cook the rest: Flash-wilt Margaretia on the hot stone; barely cook pikaia. Sear wivaxia, glaze it. Warm/steam the brachiopod and save its juices.
Plate: Dark stone, a few glaze drops, trilobite as centerpiece, kelp + pikaia tucked in, wivaxia lacquered, brachiopod on the side. Finish with sea-salt crystals + a whisper of mineral grit.
Chef’s notes
The magic is in contrast: fire-kissed sweetness on the trilobite vs. clean brine from the kelp and pikaia.
Keep the small components barely cooked—this dish should feel like it came from cold, oxygen-thin water, not a long braise.
Follow us @timetravelgastronomy
#scifi #scifiart #gastronomy #timetravel #sciencefiction
We’re signing off for the holidays with a little behind-the-scenes treat: photos of a Heimenia model we created for the National Museum of Natural History Luxembourg.
Z-Brush: Stacey Wiik
Airbrush: Esben Horn).
Photo by Rasmus Sigvaldi @rasmus.sigvaldi
#fish #prehistoric #naturalhistory #airbrush #prehistory #modelmaker #paleoart #sculpture #paleontology #science #naturalhistorymuseum #scientific #naturalhistory #fossil #modelmaking #10tons
The work is part of her ongoing ‘The Bench’ series of outdoor sculptures.
“The Bench 3”�
2025�
Teak bench, epoxy, aerosil, pigment, flock fibres, foam rubber, acrylic paint, automotive paint.
Thank you @marie__munk for trusting us with bringing this piece to life.
Photos by @mallegilbert #art #artlife #artgallery #artsculpture #youngartist #sculpture #epoxy
We are proud to have produced “The Bench 2” in collaboration with Marie Munk.
The work is part of her ongoing ‘The Bench’ series of outdoor sculptures.
“The Bench 2”�
2025�
Teak bench, epoxy, aerosil, pigment, flock fibres, foam rubber, acrylic paint, automotive paint.
Thank you @marie__munk for trusting us with bringing this piece to life.
Photos by @mallegilbert #art #artlife #artgallery #artsculpture #youngartist #sculpture #epoxy
Society of Vertebrate Paleontology Annual Meeting, Birmingham 🇬🇧
Majbrit and Abdi are behind the booth, presenting Rock Fossils 2.0 and Time Travellers’ Guide to Gastronomy.
Could there be a better place than the hometown of Black Sabbath?
Rock on. 🤘
Follow @timetravelgastronomy #scifi #scifiart #timetraveler #timetravel #sciencefiction #gastronomy #gastronomy #restaurantes #restaurantlife #exhibition #Paleontology #dinasaurs #hunting #Deeptime #evolution #foodpics #food
Trilobite on a plate 🦞
The trilobite is almost as iconic as T. rex, so of course it deserves a place on the plate. This dish speaks for itself. Blue lobster pales next to this beautiful animal — a dead-end in evolution whose flavour would have been lost forever without our time machine.
And its roe rivals albino beluga caviar. This dish needs little garnish — its flavour nuances are so delicate that even the most seasoned Michelin travellers might shed a tear and reach for an extra napkin to handle the flood of saliva.
A poised serving of poached trilobite in a clear, mineral-bright broth infused with Margaretia dorus kelp, accompanied by whole Pikaia specimens. A distilled taste of Earth’s first seas, presented with quiet elegance.
Follow us @timetravelgastronomy #scifi #scifiart #timetraveler #timetravel #sciencefiction #gastronomy #gastronomy #restaurantes #restaurantlife #exhibition #Paleontology #dinasaurs #hunting #Deeptime #evolution #foodpics #food
