Eggs with Caviar

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Eggs with caviar

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INGREDIENTS: 12 hard-boiled eggs (divided by 3) Island Creek Oysters First Class Caviar Flight 3 tablespoons mayonnaise of choice divided 2 teaspoons Dijon mustard Fresh-squeezed lemon juice from one lemon divided 1/4 shallot diced Salt and pepper GARNISH: Smoked salmon Fresh chives Fresh dill Microgreens Everything But The Bagel seasoning Paprika, to taste Cayenne pepper, to taste MATERIALS: 1 stockpot 1 large mixing bowl (for ice bath) 2 regular bowls (for the fillings) 1 large spoon 1 large plate for serving 1 Chef knife INSTRUCTIONS: Hard boil the eggs for 10 minutes, spoon out the eggs and put them in the prepared ice bath. Peel the eggs and slice them in half, down the middle, to make 24 halves. Scoop out the yolk of 16 halves and mash it together in a sm

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Chef de Cuisine Colin Henderson gives an inside look at this iconic dish by @chefjgv. Topped with our Golden Ossetra Caviar, it combines Scrambled Egg and Vodka Whipped Cream—a blend of flavors that helped make Jean-Georges a celebrated dining spot. Find it on the 5th Year Anniversary tasting menu' at Jean Georges Philadelphia.

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Egg & Caviar Toasties inspired by the signature Jean Georges one. I served mine open faced because, I wanted direct yolk to mouth action 😅. Ingredients: * 6-8 egg yolks. * 3/4 cup cane sugar. * 3/4 cup kosher salt. * 1/2 cup olive oil (heated up but not like boiling). * 6-8 small bread squares. * Butter & olive oil for frying the bread. * Chives to taste. * Caviar to taste. Directions: 1. Combine the sugar and salt. 2. Add half of the mixture to a small container, make an indentation per every yolk. 3. Place the yolks over the sugar/salt and sprinkle the rest on top. 4. Cover in plastic wrap and cure in the fridge for 2-6 hrs. I did 3 because I wanted them real jammy. 5. Rinse each yolk VERY carefully. 6. Place the yolks in a clean container and add the warm/hot olive oil on top. Let th

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