Oeufs au Caviar
From Simple to Spectacular by Jean-Georges Vongerichten and
Mark Bittman (Broadway Books, 2000)
Adapted by StarChefs
Yield: 2 Servings
- ½ cup heavy cream
- Pinch of salt
- Pinch of cayenne pepper
- 2 teaspoons fresh lemon juice
- 2 teaspoons vodka
- 4 eggs
- 1½ Tablespoons butter
- 2-4 teaspoons caviar
Whip cream until it holds stiff peaks. Add pinch of salt and cayenne,
along with lemon juice and vodka. Taste and adjust seasoning. Whip
cream again until stiff.
Combine eggs, butter, salt and cayenne to taste in a saucepan.
Beat the egg mixture with a whisk over medium-high heat, stirring
almost constantly, but not too fast. After the butter melts, the
mixture will begin to thicken and lump into small curds; this will
take about 3-8 minutes. (If the mixture begins to stick on the bottom,
remove pan from heat and continue to whisk. Then return pan to heat.)
When the eggs become creamy with small curds all over, they are
ready. Do not overcook. Adjust seasoning if necessary and place
in two warmed bowls.
Spoon whipped cream on top of the eggs in a small circle. Top each
with a spoonful of caviar and serve.