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Soft Boiled Eggs with Sterling Caviar & Herb Gremolata

Preparation & Presentation:

As prepared by Chef Michael Thiemann of Empress Tavern and Mother in Sacramento, CA. Photography by Ryan Donahue. - Serves 2

Ingredients


  • 50g Sterling Caviar
  • 4 extra large eggs
  • 1/4 cup fresh parsley, finely chopped
  • 2 teaspoons fresh garlic, finely chopped
  • 1 Tablespoon fresh lemon zest
  • salt & cracked pepper


Method


  1. Mix chopped parsley, garlic, and lemon zest in small bowl. Set aside.

  2. Add 1 inch of water to medium pot and bring to rapid boil over medium-high heat.  Add eggs in a single layer in the pan.

  3. Cover the pan with a lid and set a timer for 6 minutes, 30 seconds. The water in the pan should almost immediately return to a simmer.

  4. When the timer goes off, remove the lid and eggs and immediately place the eggs in a bowl of water with ice. Allow eggs to sit for 1-2 minutes. This will completely stop the cooking.

  5. Starting at the large end of the egg, carefully crack and peel the shell. Place peeled eggs on a plate. Carefully cut each egg in half and top with a generous dollop of caviar, a sprinkling of gremolata, and salt and cracked pepper to taste.

  6. Serve with a side of creamy avocado toast and a glass of Champagne or sparkling wine for a decadent breakfast.

9149 E Levee Rd.
Elverta, California 95626
Tel: 800-525-0333
info@sterlingcaviar.com

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S T E R L I N G C A V I A R E L V E R T A , C A L I F O R N I A PROUDLY MADE IN THE USA

S T E R L I N G C A V I A R E L V E R T A , C A L I F O R N I A PROUDLY MADE IN THE USA