• Sunday, September 27, 2020

caviar egg recipe

Jean-Georges's Egg Caviar
September 9, 2020

1/2 cup whipping cream
1/4 teaspoon salt
Pinch of cayenne pepper
1 teaspoon vodka
1 teaspoon lemon juice
2 tablespoons of butter
2 eggs
Pinch of salt
Osetra caviar




According to Jean-Georges, scrambled eggs should be one of the most special dishes you can make. And we agree.  First, you make the cream using ½ cup of whipping cream, ¼ teaspoon of salt, and a pinch of cayenne pepper whipped until gentle, stiff peaks form. Add in one teaspoon of vodka and another of lemon juice. The cream, he says, should taste seasoned, not salty, and not too lemony. The acidity should balance the richness of the cream. Next, to make the eggs, put two tablespoons of butter in a saucepan and 2 uniformly blended eggs and a pinch of salt. When the butter begins to melt add the eggs and salt. Whisk the eggs over the heat until still thick and fluid. Remember, even after you remove the eggs from the heat they will still cook, so careful not to overdo them. The cooking time should only be a minute or two. When they are ninety percent cooked, remove them from the heat and add butter. The consistency should be that of a thick sauce, no firmer. Then, spoon the eggs alongside two teaspoonfuls of Osetra caviar into two cleaned egg shells and enjoy.  

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