Boat Attitude International
■ RECIPE ON BOARDTHE CAVIAR EGG
Yield: 4 small or 2 large servings
■ ½ cup heavy cream
■ 2 teaspoons fresh lemon juice, or to taste
■ 2 teaspoons vodka
■ 4 eggs ■
1½ Tablespoons butter
■ 2 to 4 teaspoons Fernando Pensato Diamond or Osetra caviar
■ Salt and White pepper to taste 1st step :
Whip the cream until it holds stiff peaks, then beat in salt and pepper to taste, along with the lemon juice and vodka. Taste and adjust the seasoning as needed. Whip the cream again until stiff.
2nd step :
For a really dramatic presentation, remove the tops from the eggshells, and spray with edible gold paint. Pour the eggs into the saucepan, and set the bottoms of the shells in egg cups. (Or, you can do what one of us does and serve these in a bowl; they’ll taste just as good and still look great.)
A recipe proposed by Anthony Bantoft Chef on the Superyacht 11.11, specially created for Boat Attitude
3rd step :
Combine the eggs, butter, and salt and pepper to taste in a saucepan or skillet, preferably one with sloping sides. Turn the heat to medium-high and begin to beat the egg mixture with a whisk, stirring almost constantly but not too fast; you do not want it to become foamy.
4th step :
After the butter melts, the mixture will begin to thicken, and then to lump up in small curds; this will take between 3 and 8 minutes, depending on the thickness of your pan and the heat level, if the mixture begins to stick on the bottom, remove the pan from the heat for a moment and continue to whisk, then return to the heat.
5th step :
When the eggs become creamy, with small curds all over - not unlike loose oatmeal - they are ready; do not overcook. Add more salt and pepper if necessary and place in the eggshells (or two warmed bowls). Use a spoon or a pastry bag to pipe the whipped cream on top of the eggs (or in a small circle around the top if the eggs are in bowls). Top each with a spoonful of caviar and serve. ■ ■ ■