Joshua’s Recipe for Jean-Georges’ Caviar Egg

To a 7-quart Dutch oven or heavy-bottomed pan add duck fat (3 ½ quarts) and potatoes (2 lb) and heat from cold, stirring occasionally, until it reaches 205°F. Strain oil out of potatoes and reserve duck fat.

Transfer potatoes to a half sheet tray and toss with cornstarch (2 Tbsp) and salt until combined.

Fill a 3-inch ring mold with potatoes (2 lb) halfway. Repeat until all potatoes are used, around 6-8 discs. Place discs into the freezer for at least 2-3 hours, or ideally overnight.

Heat the reserved duck fat (3 ½ quarts) to 350°F. Once the oil is hot, working 2-3 at a time, fry potato discs until golden brown and crispy, 2-3 minutes. Using a spider, transfer to a paper towel lined baking tray and season with salt immediately.

To a 2-quart sauce pan, add your lardons (½ lb) and a splash of vegetable oilvegetable oil, and cook over medium low heat until golden brown. Transfer to a paper towel lined baking sheet to drain and set aside.

To a small bowl add creme fraiche (½ cup), lemon (1 lemon), salt and pepper, parsley (1 Tbsp), and dill (1 Tbsp). Stir to combine and keep covered and refrigerated until ready to use.

You can remove or cut the top off your eggs (4–8) using either a very sharp paring knife or an egg shell cutter, then gently pour into a small bowl. Boil eggshells in waterwater and gently remove skin from inside of the shells.

Add two tablespoons of butter (4 Tbsp) to a saucepan and heat over medium heat. Once the butter begins to melt, add the eggs (4–8) and begin constantly stirring using a silicone whisk or a rubber spatula until curds begin to form, remove from the heat while continuing to mix to slow the cooking process down for a few seconds.

Return to the heat, continuing to stir and allow to cook until a fine curd is formed and the egg (4–8) is cooked through, and the consistency is almost risotto-like, about one to two minutes. Cut the heat, stir in the remaining butter (4 Tbsp) and stir until melted. Season to taste with salt.

Place a cooked hash brown (1) onto a plate followed by a spoonful of soft scrambled eggs (1 serving). Place lardons (2–3) on the eggs, followed by citrus creme fraiche (1 Tbsp), black pepper, chives (1 tsp), and caviar (½–¾ oz).