How to Make the Famous Caviar Egg by Michelin-Starred Chef Jonnie Boer
It’s almost here: Sunday is Valentine’s Day. Personally, I’m not a fan of this commercial nonsense, but for anyone who feels the need to spoil their loved one with a culinary treat on this particular day, I do have a tip. Make the Caviar Egg, one of the classics by star chef (and member of the Culinary Council of Holland America Line) Jonnie Boer of De Librije. The combination of egg, potato and caviar is simply irresistible!
Only the real deal
Caviar is only the real thing when it consists of the unfertilized eggs of the sturgeon. The rest? Fish roe. Nice too, of course, but more suitable for a cheap date than for your loved one. So come on, don’t be shy, open your wallet and go for the real deal. And once you’ve got your hands on a tin, for example from the reliable House of Caviar & Fine Food, use a caviar key or a simple knife to open it. Before using the caviar, it’s a good idea to lift the lid first and let a little air out. That’s better for the taste experience, or so I was once told.
How to make Jonnie Boer’s Caviar Egg
- Cut the potato into small cubes and fry them in oil at 180 degrees until golden brown. You can season them with a little salt.
- Cut the chives into fine rings. Set them aside until the end.
- Place the whole egg yolk in an empty eggshell and season with Maldon salt.
- Place the eggshell in a pan with kitchen paper and a small layer of water, and cover the pan with foil.
- Bring the water in the pan to a boil and leave the foil on until the egg yolk is perfectly cooked. Then remove the foil from the pan and build the egg with a layer of potato, chives and crème fraîche. Repeat this three times in thin layers or until the egg is full.
- Finish it with 10 grams of caviar.
Against your palate
Eating caviar on its own is delicious too: place a small spoonful—from a mother-of-pearl spoon, which won’t impart any flavor—on the back of your clenched hand. Wait ten seconds, then slurp it up by slowly pressing the caviar against your palate with your tongue. The little pearls gently burst in your mouth. A sensational explosion of flavor! Go all out and enjoy it with a mature champagne (tip: Ruinart!) or ice-cold vodka—a perfect combination.
Also read:
