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

Description

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...

View Full Recipe