Vodka Egg Shot with Attilus Caviar

Ingredients

• 6medium eggs
• 75 gcrème fraîche
• 120 mlvodka
• 30 gbutter
• to tastesalt, pepper and cayenne pepper
• 6 tbsproyal oscietra caviar

Instructions

1. 1

   Boil the eggs

   Boil the eggs in salted water for about 4 minutes. Drain them and briefly cool them in cold water.

2. 2

   Blend the mixture

   Peel the eggs and crush them in a bowl with a fork. Add the crème fraîche, salt, pepper and cayenne, then blend until smooth with a hand blender.

3. 3

   Warm and serve

   Stir in the vodka and butter. Warm the mixture over a low heat, stirring so it does not catch on the pan. Divide it while lukewarm between small shot glasses and garnish with the caviar.

What is a vodka egg shot?

This is a rich, savoury starter served in small glasses rather than as a conventional plated egg dish. The combination of egg and caviar draws on classic European luxury appetisers, while vodka gives this version a distinctive spirit-laced finish.

Soft-boiled eggs blended with crème fraîche make a smooth base, and the caviar supplies a briny, delicate topping. Serve it as a small first course or canapé-style bite.

Nutrition and macros by portion

The nutrition label shows one serving as written: 345 calories, 13g protein, 2g carbs, 26g fat.

The eggs provide most of the protein, while the butter and crème fraîche contribute much of the fat; the vodka adds energy, and the caviar adds further fat and protein. Keep the portion small and serve it with crisp vegetables or a light salad for a more balanced plate.

The egg base

Soft-boiled eggs: the recipe calls for about 4 minutes in boiling water, leaving the yolks soft enough to blend into a creamy mixture. Cool them briefly after draining so they are easier to handle and peel.

Crème fraîche: this adds tang and helps the egg blend into a smooth, spoonable texture. Blend thoroughly before adding the vodka and butter.

Blending until smooth

Seasoning: add salt, pepper and cayenne to the eggs and crème fraîche before blending, so the seasoning is distributed throughout. Use cayenne sparingly at first; it should complement rather than overpower the caviar.

Texture: a hand blender makes the mixture finer than a fork alone. Scrape down the bowl if needed and blend until no noticeable chunks remain.

Warming without scorching

Low heat: once the vodka and butter are stirred in, warm the mixture gently and keep stirring. The recipe gives no precise heating time, so use the texture and temperature as your guide: it should be warm, not hot.

Butter: stirring it into the egg mixture helps enrich the texture. Keep the pan moving over the heat to reduce the chance of the mixture sticking.

Serving with caviar

Shot glasses: divide the mixture while lukewarm so it is easy to portion neatly. Small glasses suit the concentrated, rich flavours.

Caviar: top each serving with caviar just before serving. Its saltiness and pop contrast with the soft, creamy egg base.

Planning the timing

Eggs first: begin with the boiling and brief cooling, then peel and blend while they are still easy to work with. The rest of the method is quick, but the recipe does not specify an overall preparation time.

Serve promptly: warm the mixture shortly before portioning, then add the caviar at the end. This keeps the garnish distinct and the base at its intended lukewarm temperature.

What to serve alongside

A crisp accompaniment: serve with thin slices of toasted bread or plain crackers for a little crunch alongside the soft filling. Keep accompaniments simple so they do not compete with the caviar.

A fresh contrast: a lightly dressed salad or finely sliced cucumber can balance the richness if this is part of a larger meal.

Recipe notes & tips

• Have the shot glasses ready before warming the mixture so it can be portioned promptly.
• Briefly cooling the eggs after draining makes peeling more manageable.
• Blend the seasoned egg and crème fraîche mixture until smooth before stirring in the vodka and butter.
• Keep the heat low and stir continuously while warming to stop the mixture catching.
• Add the caviar immediately before serving to keep it as a distinct garnish.

Variations

• Extra cayenne: add a little more for a warmer, spicier finish.
• Herb garnish: finish with finely chopped chives for a fresh note.
• Toast accompaniment: serve with small pieces of crisp toast for extra crunch.
• Pepper finish: add freshly ground black pepper just before serving.
• Smaller bites: spoon the mixture onto crackers and top each one with a little caviar.

Common mistakes to avoid

• Overcooking the eggs: stick to about 4 minutes so the yolks stay soft enough to blend smoothly.
• Skipping the brief cooling: cool the eggs briefly after draining to make peeling easier.
• Leaving lumps: blend the egg and crème fraîche mixture thoroughly before adding the remaining ingredients.
• Using high heat: warm gently over low heat and keep stirring so the mixture does not stick.
• Heating too long: stop once the mixture is lukewarm, as the method does not call for a hot serving.
• Adding caviar too early: garnish after portioning so the topping remains distinct.

How to store

For the best texture, serve this soon after preparing it. If needed, refrigerate the egg mixture in a covered container and use within 1 day; keep the caviar separate and add it just before serving. Rewarm the mixture gently over low heat while stirring, without heating the caviar.

Frequently asked questions