Saturday, April 17, 2010

The Caviar Egg

You may recall my slight love affair with a Mr. Jean-Georges Vongerichten.  His restaurants are well known throughout the world as having some of the best and most refined cuisine around.  His namesake restaurant, Jean-Georges, boasts a special "caviar egg" dish that is included in his $148 dinner tasting menu, or can also be enjoyed from the regular dinner prix fixe menu ($98) for a supplemental fee of $25.  Let's just say, enjoying his caviar egg dish does not come cheap.  I can also guarantee that they don't use Beluga caviar as the garnish.  They use Ossetra, which is a great caviar, but certainly not the queen of caviars as her older sister Beluga is.  Luckily for all of us, Jean-Georges shares the recipe for this dish in his book Simple to Spectacular (page 53).  I slightly adapted the recipe, and also cut it down to make one egg (although I still had leftover vodka cream).  Mine looks more rustic than his, the egg looks slightly jagged, but alas, I am not a pro at cracking eggs in perfect straight lines.  I only had one fancy egg cup, and there's only one of me, so I didn't think it was necessary to go overboard and use up all the rest of my amazing Beluga caviar in one shot by following the recipe exact and making four servings.  I also cooked the egg a bit differently than he does, by adding cream and not using a whisk (I had a nonstick pan, and a whisk would have ruined it).  Once again, a huge thanks to Black Star Gourmet for sending me this lovely caviar giveaway.  Without your generosity I wouldn't be dining in style this morning.  My breakfast would most likely be frosted shredded mini wheats, which I love, but hey, it's no caviar egg!

Caviar Egg
Serves 1
(adapted from Jean-George's Simple to Spectacular)

3 T. heavy cream, divided
Salt and cayenne pepper
1/2 tsp. lemon juice
1/2 tsp. vodka
1 egg
1 tsp. unsalted butter
Beluga caviar for garnish

Whip 2 T. of heavy cream to hold stiff peaks.  Add the salt, cayenne pepper, lemon juice, and vodka, and whip again to combine.  Set aside.

Remove the top of the egg by carefully cracking it at one end, then peeling away enough of the shell to pour out the egg into a bowl.  Then just try and even out the edges as best you can.  A rustic look is not always a bad look.  Rinse out the egg shell and set aside.

Beat the egg with 1 T. heavy cream and some salt.  Heat up a small frying pan with the butter on medium heat, add the egg, and using a wooden spoon stir the egg constantly until you have a nice soft scramble, a couple minutes at the most.  Remove from the heat, and carefully fill the scrambled egg into the empty egg shell.  Pipe the vodka cream onto the top (you may have extra) and then top with a spoonful of caviar and serve.


Chow and Chatter said...

It looks so beautiful great job chef

Victoria K. said...

Thank you!

Lazaro Cooks! said...

Saw your profile on another page. Glad I read your informative and well-written blog. Look forward to following you here. Cheers!

Victoria K. said...

I'm so glad you found my site and are following :) Thanks so much and I hope you enjoy all that I have to share!

Anonymous said...

Awesome! I love Jean Georges too, his recipes are terrific!

Steven B. said...

Hello Victoria, this recipe looks fantastic! Growing up in a Russian household, I am definitely one who appreciates caviar in the morning. I am extremely happy that you enjoyed our Beluga caviar and would like to wish you the best of luck in all of your culinary ventures!

Victoria K. said...

Thanks again for everything! I really did enjoy it a lot. Feel free to send me samples whenever you like, haha :)

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