Scrambled duck egg with beluga caviar

This is a long-standing Martin Blunos signature dish that he serves with warmed plain and buckwheat blinis in a chafing dish accompanied with a glass of vodka.

Ingredients

(serves two)

2 duck eggs
2tbs water
15g clarified butter
25g beluga caviar

Method

Cut the tops off the egg shells very neatly. Empty the eggs into a bowl and whisk with water (don't season).

Warm the clarified butter in a small pan. Add the eggs and scramble slowly over a very low heat, stirring throughout. When the eggs are creamy and just set, spoon them back into the shells and spoon caviar on top. Stand in an egg cup on a saucer and serve. Blunos pours a little vodka on to the saucer and flames it in front of the customer.