The Caviar Egg
The following recipe comes from Mission Food: A Foodies Gastronomic Adventures:
(adapted from Jean-George’s Simple to Spectacular)
- 3 T. heavy cream, divided
- Salt and cayenne pepper
- 1/2 tsp. lemon juice
- 1/2 tsp. vodka
- 1 egg
- 1 tsp. unsalted butter
- Beluga caviar for garnish
- Whip 2 T. of heavy cream to hold stiff peaks. Add the salt, cayenne pepper, lemon juice, and vodka, and whip again to combine. Set aside.
- Remove the top of the egg by carefully cracking it at one end, then peeling away enough of the shell to pour out the egg into a bowl. Then just try to even out the edges as best you can. A rustic look is not always a bad look. Rinse out the egg-shell and set aside.
- Beat the egg with 1 T. heavy cream and some salt. Heat up a small frying pan with the butter on medium heat, add the egg, and using a wooden spoon stir the egg constantly until you have a nice soft scramble, a couple of minutes at the most. Remove from the heat, and carefully fill the scrambled egg into the empty egg-shell. Pipe the vodka cream onto the top (you may have extra) and then top with a spoonful of caviar and serve.