Authentic Moscovite Poached Eggs: Luxurious Recipe from Haeberlin Brothers

• 8 Belon flat oysters
• 8 eggs
• 4 tablespoons vinegar
• 1/4 liter jelly
• 2 sheets gelatin
• 10g caviar
• 1/4 liter American sauce
• 1/2 lemon
• Bread for toasts
• Seaweed for decoration

1. Open the oysters, detach them from their shells, and retain their seawater. Wash and clean the shells thoroughly.
2. Poach the oysters in their water with a drizzle of lemon juice (ensure no shell fragments remain). Use just one broth. Remove from heat and cool while preparing the eggs.
3. Poach the eggs in boiling water with the 4 tablespoons of vinegar. Do not add salt. Crack eggs one by one, gathering the whites around the yolks. Simmer for 6 minutes. Cool in a basin of cold water, then drain on a tea towel.
4. Heat the American sauce, adding 2 sheets of gelatin softened in cold water. Allow to cool until it begins to thicken.
5. Place poached eggs on a wire rack. Coat with the thickening American sauce.
6. Top each egg with a Belon oyster and brush with a layer of half-set jelly.
7. Arrange in the cleaned oyster shells and pipe a thin bead of chopped jelly around each egg.
8. Garnish with a teaspoon of caviar per oyster.
9. Present on a bed of seaweed and serve with warm toast.

Source: Haeberlin Brothers Island Inn Recipes