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| 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.