Name: Oeufs au caviar
Prep time: 20 min
Total time: 20 min
Yield: Makes 4 small or 2 large servings
Ingredients: 2 teaspoons fresh lemon juice, or to taste; 2 teaspoons vodka; 4 eggs; 1½ tablespoons butter; ½ cup heavy cream; Salt and cayenne pepper; 2 to 4 teaspoons caviar

Preparation info

Makes
4
small large servings

Difficulty
Easy
Ready in
20 min

Appears in

Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

About

This is a rich, luxurious dish, soothing to the eye and the palate, and a perfect appetizer for four. The contrast between hot cold, salty, sweet, creamy, and slightly crunchy is amazing.

Ingredients

½ cup heavy cream
Salt and cayenne pepper
2 teaspoons fresh lemon juice, o

Method

Whip the cream until it holds stiff peaks, then beat in salt and cayenne to taste, along with the lemon juice and vodka. Taste and adjust the seasoning; it should really sing. Whip the cream again until stiff.
For a really dramatic presentation, remove the tops from the eggshells, pour the eggs into the saucepan, and set the bottoms of the shells in egg cups. (Or,

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