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Home > Chefs' Corner > Recipes > Article
Egg Caviar

Josiah Citrin
6 ea. large organic eggs
½ cup crème fraiche
½ cup heavy cream
1 lemon zest chopped fine
1 tsp. lemon juice
2 tbs. chopped chives
fleur de sel
cracked black pepper
caviar – kind of caviar and amount is up to you
1 pastry bag and a star tip

1 cup cauliflower
4 oz heavy cream
2 cups milk

Prepare the Cauliflower Cream: Cut the cauliflower into small pieces. Place in a pot with the milk, season with salt. Bring to a boil. Reduce to a simmer and cook until tender. Strain out milk, add cream and bring to a boil. Reduce heat and simmer for 5 minutes. Transfer to a blender and puree until very fine. Adjust seasonings.

Prepare the Eggs: Crack the small end of the egg with an egg topper. Gentle remove the egg. Separate the yolk from the white. Put the yolk back in the shell.

Prepare the Cream: Chill a mixing bowl in the freezer for 15 minutes. Mix the two creams and whisk to medium hard peaks. Fold in lemon zest, juice and chopped chives (save ½ tbs. chives for garnish). Put cream in the pastry bag.

To Finish: Bring a pot of water to 180 degrees f. Float eggs in water for 5 minutes. Do not boil. Reheat cauliflower cream. Remove eggs. Put a pinch of fleur de sel, chives and black pepper in each egg. Spoon a little cauliflower in. Squeeze in a little whipped cream to about ¼” from the top. Spoon caviar on top of cream. Serve immediately.

Serves 6

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