Service with a smile 21 February 2020 Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
In this week's issue...Service with a smile Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
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The Caterer

Scrambled duck egg with beluga caviar – by Martin Bluos

11 September 2006
Scrambled duck egg with beluga caviar – by Martin Bluos
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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.
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