Duck Egg Omelette With Caviar and Sour Cream
4 duck eggs
2 tblsp water
large knob of butter
2 tblsp sour cream
3/4 gram jar Arënkha MSC (see About section above)
salt & freshly ground black pepper
An omelette pan with a 15cm (6") base.
Make the omelettes one at a time.
Mix 2 eggs in a bowl with half the water, salt & pepper & beat lightly.
Melt some butter in pan over moderately high heat.
Add eggs when it is foaming.
Leave for a few seconds, then tilt pan & with a fork draw the egg from the edges into the centre so that the liquid egg flows into the space.
Continue for about 30 seconds until almost all the liquid egg has gone.
Then roll the omelette rather like a spring roll, tipping it onto a warm dinner plate.
Using a small sharp knife, make a slit down the centre of the omelette, spoon over some of the sour cream, top with half of the Arënkha MSC, scatter with a little dill and serve immediately.
Make the 2nd omelette in the same way.