• 4 free range organic eggs
  • 100 ml double cream
  • 1 tsp finely chopped chives
  • 0.25 tsp curry powder
  • 15 g good quality caviar
  • 6 shots vodka
  • salt and freshly ground black pepper


  • Place the eggs in a small saucepan and cover with cold water and bring to the boil.
  • Cook for 5 minutes before removing from the heat.
  • Run the eggs under cold water until they are completely cooled.
  • Cut the top off each egg neatly, making sure not to break the shell.
  • Scoop out the cooked egg and place into a small bowl.
  • Add half the cream and beat with the eggs until the mixture is smooth.
  • Stir in the chopped chives, curry powder and season with salt and pepper.
  • Fill each eggshell with the mixture.
  • Whip the remaining cream and place a dollop on top of the egg and garnish with some caviar.
  • Serve with a shot of ice-cold vodka.