Egg
Caviar with Vodka Cream
By Executive Chef Jean
George Vongerichten
Jo Jo and Vong, Manhattan, NY
Makes
4 portions
Egg Ingredients:
4 Eggs
1/4 tsp. Salt
1 pinch Cayenne Pepper
2 tbls. Butter
Method:
Cut top off of egg. Scramble egg in butter with whisk
constantly moving until egg is lightly curdled. Season
with salt and cayenne. Boil eggshells in water and remove.
Gently remove skin from inside of shell. Put eggs back
into shell
Cream
Ingredients:
1/2 cup Whipping Cream
1 tspn. Vodka
1 tspn. Lemon Juice
scant 1/4 tspn. Salt
1 pinch Cayenne Pepper
Method:
Whip cream to a stiff peak. Season with salt and pepper.
Finish with vodka and lemon juice. Put into a piping bag
and reserve
To Serve:
1 tsp. Osetra caviar per portion Pipe whipped cream around
top of eggshell filled with the scrambled egg. Top with
a spoon of caviar.
To
Eat:
Serve with an espresso spoon. The idea is to combine the
hot eggs, cold cream, and salty caviar in one bite.
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