Name: Caviar Eggs
Cook time: 25 min
Total time: 30 min
Yield: Makes 6 (first course) servings
Ingredients: 6 large eggs; 2 teaspoons distilled white vinegar; 1/4 cup chilled heavy cream; 1 teaspoon fresh lemon juice; 1 teaspoon vodka; 1/8 teaspoon plus a pinch of cayenne, divided; 2 tablespoons (cut into bits) plus 1 teaspoon unsalted butter, divided; 2 tablespoons domestic caviar such as osetra or rainbow trout; Equipment: a 6- to 8-inch nonstick skillet

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Caviar EggsRomulo Yanes

Laden with suitcases full of caviar, a thank-you gift from the Shah of Iran for cooking at his palace in 1978, Louis Outhier returned to France in need of a recipe that called for such extravagance. Oeufs au caviar was the result, and Jean-Georges Vongerichten, Outhier's young protégé at the time, still serves the dish at his namesake New York City restaurant. Layered inside an eggshell, warm scrambled eggs and cold cream are accented with a regal dollop of caviar.

Recipe notes

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