One of the best ways to serve fresh salmon roe or caviar on the morning, this double eggs breakfast is a perfect communion between land and ocean. Pleasing to the eye and very chic.
Mix the sour cream with milk, chives, and Vodka. with salt and pepper; reserve in a saucer.
Place the eggs gently in boiling salted water for 3 minutes to 3 minutes and 15 seconds. Place the eggs on eggcups.
Cut off the top. Serve with a tablespoon of chive cream and a teaspoon of salmon roe or caviar.
This recipe is one of 320 in the OCS library — structured into 41 courses through the OCRS™ learning system. Pick a course and learn the technique behind it.
Watch your eggs closely near the end — a few extra seconds is the difference between silky and overcooked. You'll find techniques like this one across our full course library.
If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.
Recipes come out right when you understand the method. Chef Eric’s courses teach the foundations step by step — knife skills, stocks, soups and classic French technique — with video lessons and short quizzes. Not sure where to start? OCRS™ will build your roadmap in five questions.
