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Egg Caviar

Josiah Citrin of Melisse spills the beans on what it’s like to be a two-star Michelin chef (like winning an Oscar, apparently) and local boy cooking in LaLa Land – and how he fuses French finesse and Los Angeles style to create the sort of food you want to eat whether you’re out with your grandmother, or with a Hollywood star.


  • 1 cup cauliflower

  • 2 cups milk

  • fleur de sel

  • ½ cup heavy cream

  • cracked black pepper

  • 6 large organic eggs

  • ½ cup crème fraiche

  • ½ cup heavy cream

  • 1 lemon zest, finely chopped

  • 1 tsp lemon juice

  • 2 tbsp chopped chives

  • caviar – kind of caviar and amount is up to you

  • 1 pastry bag and a star tip


  • Cauliflower Cream:

  • 1.

    Cut the cauliflower into small pieces.

  • 2.

    Place in a pot with the milk, season with salt. Bring to a boil. Reduce to a simmer and cook until tender.

  • 3.

    Strain out milk, add cream and bring to a boil. Reduce heat and simmer for five minutes.

  • 4.

    Transfer to a blender and puree until very fine. Adjust seasonings.

  • Eggs:

  • 1.

    Crack the small end of the egg with an egg topper.

  • 2.

    Gently remove the egg and separate the yolk from the white. Put the yolk back in the shell. Discard egg white or save for another use.

  • Cream:

  • 1.

    Chill a mixing bowl in the freezer for 15 minutes.

  • 2.

    Mix the two creams and whisk to medium hard peaks.

  • 3.

    Fold in lemon zest, juice and chopped chives (save ½ tablespoon chives for garnish).

  • 4.

    Put cream in the pastry bag.

  • To Assemble:

  • 1.

    Bring a pot of water to 80C. Float eggs in water for five minutes. Do not boil.

  • 2.

    Reheat cauliflower cream. Remove eggs.

  • 3.

    Put a pinch of fleur de sel, chives and black pepper in each egg. Spoon a little cauliflower in. Squeeze in a little whipped cream to about a quarter of an inch from the top.

  • 4.

    Spoon caviar on top of cream. Serve immediately.

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