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Prep Time: 25 Minutes Cook Time: 5 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Laden with suitcases full of caviar, a thank-you gift from the Shah of Iran for cooking at his palace in 1978, Louis Outhier returned to France in need of a recipe that called for such extravagance. Oeufs au caviar was the result, and Jean-Georges Vongerichten, Outhier's young protégé at the time, still serves the dish at his namesake New York City restaurant. Layered inside an eggshell, warm scrambled eggs and cold cream are accented with a regal dollop of caviar. Ingredients:
6 large eggs |
2 teaspoons distilled white vinegar |
1/4 cup chilled heavy cream |
1 teaspoon fresh lemon juice |
1 teaspoon vodka |
1/8 teaspoon plus a pinch of cayenne, divided |
2 tablespoons (cut into bits) plus 1 teaspoon unsalted butter, divided |
2 tablespoons domestic caviar such as osetra or rainbow trout |
Directions:
1. Open and sterilize eggshells: Carefully remove top third of each eggshell by tapping around egg with a paring knife, then gently pry off top and discard. Pour eggs into a bowl, reserving shells.
2. Use a knife to tear any membrane remaining in bottom of eggshells. Generously cover shells with cold water in a 3-qt saucepan and add vinegar. Simmer over medium heat, gently stirring occasionally and skimming off any foam, 15 minutes. Carefully transfer shells with a slotted spoon to a rack to cool. Gently wipe shells inside and out with a damp paper towel to clean completely. 3Put eggshells in eggcups or small glasses to keep them upright.
3. Whip cream and scramble eggs: Beat cream with a whisk until it just holds stiff peaks, then beat in lemon juice, vodka, 1/4 teaspoon salt, and 1/8 teaspoon cayenne.
4. Lightly beat eggs with a fork, then add 1 1/2 tablespoons butter, 1/8 teaspoon salt, and remaining pinch of cayenne. Melt remaining tsp butter in nonstick skillet over medium heat, then cook egg mixture, stirring constantly, until eggs are just scrambled, 3 to 5 minutes. Divide among shells and top with whipped cream and caviar.
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