Velouté Yolk Deviled Eggs with Crème Fraîche and Osetra Caviar

Prepare an ice bath by filling a large bowl with 50% ice and 50% cold water. Set aside.

Bring a saucepan of water to a rolling boil at 100°C (212°F). Gently lower the eggs into the water using a slotted spoon. Reduce heat to a simmer and cook for exactly 9 minutes to achieve a fully set but creamy yolk.

Immediately transfer the eggs to the ice bath. Allow them to shock for at least 10 minutes to stop the cooking process and prevent the formation of a gray sulfur ring.

Peel the eggs carefully under a stream of cool running water. Pat dry, then slice each egg in half lengthwise using a sharp, damp knife. Remove the yolks.

Press the cooked yolks through a fine-mesh tamis or sieve into a clean bowl. This mechanical breakdown is essential for a Michelin-standard velvety texture.

Fold the crème fraîche, Dijon mustard, lemon juice, minced chives, salt, and cayenne into the yolks. Emulsify with a spatula until the mixture is glossy and perfectly smooth.

Transfer the yolk mousse to a piping bag fitted with a star tip. Pipe the filling into the egg white cavities in a tight circular motion, finishing with a graceful peak.

Garnish each egg with approximately 3g of Osetra caviar and two crossed chive batons. Serve immediately on a chilled platter.