Eitje Kaviaar – Egg Caviar (Holland America)

10 grams of caviar

1 egg yolk

1 empty egg shell

1 potato

4 strands of chives

25 grams of crème fraiche

Maldon salt

Dice the potato and deep fry this in 180-degree oil until they are golden brown. Add a pinch of salt to your taste. Cut your chives in small rings and save both until the end.

Put the entire egg yolk in the empty egg shell and add a pinch of Maldon salt. Put the egg shell in a small pan with a paper towel and a small layer of water. Cover this pan with foil and wait until the water cooks. Leave the foil on the pan until the egg yolk is perfectly cooked. At this point you can take out the egg and build the Eitje Kaviaar. Add a layer of potato, a layer of chives and a layer of crème fraiche. Repeat this 3 times in small layers or until the egg is fully stacked. Top it off with the 10 grams of caviar.