Oeufs au caviar

Spectacular and stunning, this gorgeous appetizer will delight your guests. Oeufs au caviar are creamy and rich in flavor with the perfect amount of texture. This appetizer is an enchanting way to start the your Easter party!

                                                                 Oeufs au caviar
                                                                   adapted from
                                                            Simple to Spectacular
                                                      Jean-Georges Vongerichten
                                                                 & Mark Bittman

Ingredients
1/2 cup heavy cream
Salt and cayenne pepper
2 teaspoons fresh lemon juice,  or to taste
2 teaspoons vodka
4 eggs
1 1/2 tablespoons butter
2 to 4 teaspoons caviar

Directions

1. Whip the cream until it holds stiff peaks, then beat in salt and cayenne along with the lemon juice and vodka. Taste with seasoning; it should really sing. Whip the cream again until stiff.

2. For a really dramatic presentation,  remove the tops from the eggshells, pour the eggs into a saucepan,  and set the bottom of the shells in egg cups. (Or serve them in a bowl; they just as good and still look great).

3. Combine the eggs,  butter, and salt and cayenne to taste in a saucepan or a 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 to fast; you don't want it to become foamy.

4. 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.

5. When the eggs become creamy, with small curds all over - not unlike loose oatmeal - they are ready, do it overlook. Add more salt and cayenne 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.

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