Serves 4



4 eggs

¼ tsp. salt

Pinch cayenne pepper



½ cup whipping cream

1tsp vodka

1tsplemon juice

Scant ¼ tspsalt

Pinch cayenne pepper

To garnish

1tsposetra caviar



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.


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

Pipe whipped cream around top of eggshell filled with the scrambled egg. Top with a spoon of caviar.Serve with an espresso spoon. The idea is to combine the hot eggs, cold cream and salty caviar in one bite.

To find out more about culinary genius, Jean-Georges Vongerichten, click