Soft-Cooked Hen Egg Caviar, Onions & Potato

Almost every great French restaurant has a signature egg dish. Alain Passard’s L’Arpège serves his chaud-froid d’oeuf fermier, sirop d’érable, a warm, runny egg topped with a cold cloud of whipped cream flavoured with maple syrup. It’s an amazing eating experience. Or Jean-Georges Vongerichten’s signature “Oeuf au Caviar”: an eggshell cut open with Fabergé-like precision and filled with perfectly scrambled eggs, with vodka-flavoured whipped cream and a huge dollop of beluga caviar on