Duck Egg Omelette With Caviar and Sour Cream
By: Almudena Vázquez
Published: Tuesday, December 1, 2009 - 1:45am

Ingredients




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

Preparation

1 An omelette pan with a 15cm (6") base. 2 Make the omelettes one at a time. 3 Mix 2 eggs in a bowl with half the water, salt & pepper & beat lightly. 4 Melt some butter in pan over moderately high heat. 5 Add eggs when it is foaming. 6 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. 7 Continue for about 30 seconds until almost all the liquid egg has gone. 8 Then roll the omelette rather like a spring roll, tipping it onto a warm dinner plate. 9 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. 10 Make the 2nd omelette in the same way.

About


Arënkha MSC is a caviar substitute made from smoked herring, squid ink, lemon juice, and spices. The texture and taste are similar to true caviar, but it is far less expensive.