Russian Roulegg

You better have a great main course to follow this up!


  • 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


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


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