Happy Easter Everyone. I hardly ever do theme meals but today was an exception. Eggs Caviar for Brunch and Rabbit Sauce Piquant for dinner.You see, Baby Lady has been dying to try this eggs Caviar recipe since she found it. She absolutely loves French Baerii Osetra Caviar and it sounded unbelievably delicious. The Eggs Caviar was created by Louis Outhier, mentor of Jean-Georges Vongerichten. The story goes that laden with suitcases full of caviar, a thank-you gift from the Shah of Iran for cooking at his palace in 1978, Louis Outhier returned to France in need of a recipe that called for such extravagance. Oeufs au caviar was the result. Jean-Georges Vongerichten, still serves the dish at his eponymous New York City restaurant. Layered inside an eggshell, warm scrambled eggs and cold cream are accented with a regal dollop of caviar. It is stunningly delicious.
- 6 large eggs
- 2 teaspoons distilled white vinegar
- 1/4 cup chilled heavy cream
- 1 teaspoon fresh lemon juice
- 1 teaspoon vodka (optional)
- 1/8 teaspoon plus a pinch of cayenne, divided
- 2 tablespoons (cut into bits) plus 1 teaspoon unsalted butter, divided
- 2 tablespoons farmed Siberian osetra caviar (Acipenser Baerii)
Open and sterilize eggshells: This is the hardest part of this recipe. Carefully remove top third of each eggshell by tapping around egg with a paring knife, then gently pry off top and discard. Pour eggs into a bowl, reserving shells.
Use a knife to tear any membrane remaining in bottom of eggshells. Generously cover shells with cold water in a 3-qt saucepan and add vinegar. Simmer over medium heat, gently stirring occasionally and skimming off any foam, 15 minutes. Carefully transfer shells with a slotted spoon to a rack to cool. Gently wipe shells inside and out with a damp paper towel to clean completely. Put eggshells in eggcups or small glasses to keep them upright.
Whip cream and scramble eggs: Beat cream with a whisk until it just holds stiff peaks, then beat in lemon juice, vodka, 1/4 teaspoon salt, and 1/8 teaspoon cayenne.
Lightly beat eggs with a fork, then add 1 1/2 tablespoons butter, 1/8 teaspoon salt, and remaining pinch of cayenne. Melt remaining tsp butter in nonstick skillet over medium heat, then cook egg mixture, stirring constantly, until eggs are just scrambled, 3 to 5 minutes. Divide among shells and top with whipped cream and caviar.
Serve & Enjoy.