Best Caviar Eggs Recipes

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OEUFS BROUILLES A LA MICHEL GUERARD (FRENCH SCRAMBLED EGGS WITH CAVIAR)



Oeufs Brouilles a la Michel Guerard (French Scrambled Eggs with Caviar) image

Provided by Food Network

Categories     appetizer

Time 1h

Yield 4 servings

Number Of Ingredients 8

6 large eggs
1 tablespoon butter
2 tablespoons creme fraiche
6 tablespoons finely chopped shallots
1 tablespoon finely chopped chives
Salt and freshly ground black pepper
3 ounces caviar
12 long thin pieces of toasted bread

Steps:

  • With a serrated knife, cut each egg shell about 1/2-inch from the pointed end. Empty the raw eggs into a bowl and reserve. Wash the egg shells (tops and bottoms) in warm water, then turn them upside down on a towel to dry completely.
  • Over very low heat melt the butter in a saucepan just large enough to hold the eggs. Beat the eggs with a whisk, pour through a sieve into the warm butter, and return to the very low heat. Beat constantly with the whisk, gradually increasing the heat, until the eggs are thick and creamy, not solid.
  • Remove the eggs immediately from the heat and continue whisking while adding the cream, shallots, chives, salt and pepper.
  • Place the dried eggshells in egg cups. Using a teaspoon, carefully fill each shell 3/4 full with the creamed eggs, then finish filling each shell with 1 tablespoon of caviar. The caviar should be slightly domed on top. Place the little top of each shell on the caviar. Serve with toast.

DEVILED EGGS WITH CAVIAR



Deviled Eggs with Caviar image

Provided by Patricia Heaton

Categories     appetizer

Time 40m

Yield 8 servings

Number Of Ingredients 8

8 large eggs
3 tablespoons mayonnaise
1 tablespoon creme fraiche or sour cream, plus more for topping
1 teaspoon Dijon mustard
1/4 teaspoon paprika
Kosher salt and freshly ground black pepper
4 tablespoons orange tobiko (flying fish roe) or other caviar (about 1/4 ounce)
Sixteen 1/2-inch-long pieces fresh chive

Steps:

  • Place the eggs in a medium pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat; boil for 30 seconds then remove from the heat, cover, and let stand for 15 minutes. Drain the eggs and run under cold water until cool. Carefully peel the eggs and halve each lengthwise. Carefully remove and reserve the yolks.
  • Place the yolks in a food processor with the mayonnaise, creme fraiche, Dijon, paprika and 1/4 teaspoon salt. Process until smooth, and then season with salt and pepper. Transfer the mixture to a resealable plastic bag with a corner snipped off.
  • Pipe the yolk mixture into the eggs. Top each egg with a scant teaspoon of the tobiko, a small dollop of creme fraiche and a piece of chive.

DEVILED EGGS WITH CRèME FRAîCHE AND CAVIAR



Deviled Eggs With Crème Fraîche and Caviar image

Provided by Amanda Hesser

Categories     easy, side dish

Time 25m

Yield 4 servings

Number Of Ingredients 8

4 eggs
2 tablespoons crème fraîche
1 tablespoon Dijon mustard
1 tablespoon finely sliced chives, plus 2 chives for garnish
Kosher salt
Freshly ground black pepper
Cayenne pepper
2 tablespoons osetra caviar

Steps:

  • Place eggs in a small pan, and cover with water. Bring to a gentle simmer, and cook 9 minutes. Drain, and peel while still warm. Slice in half lengthwise; remove yolks, reserving whites on a serving platter.
  • Place still-warm yolks in a small bowl, and mash with a fork. Add crème fraîche, mustard and finely sliced chives, and continue mashing until very smooth. Season to taste with salt, pepper and cayenne. Cut remaining chives into pieces 1/2 inch long.
  • Using a pastry bag with a small ( 1/4 inch) round tip, pipe the mixture into the cavity of each white, filling it completely and making a small walnut-size mound above the white. At the picnic, spoon a little caviar on top of each egg and garnish with pieces of sliced chive.

EGGS CAVIAR



Eggs Caviar image

Serve this old-school fancy brunch recipe of tender, fluffy eggs with briny caviar at any holiday brunch or anniversary party.

Provided by Nick Korbee

Categories     HarperCollins     Brunch     Egg     Caviar     Breakfast     New Year's Day

Yield Makes 1 serving

Number Of Ingredients 6

2 eggs
1 teaspoon Cognac (Pierre Ferrand 1840 is our go-to, but a little Hennessey never hurt nobody)
1 teaspoon unsalted butter
2 tablespoons sour cream or labneh
2 grams of your favorite caviar or roe
1 slice sourdough or pumpernickel rye bread, toasted and buttered

Steps:

  • Gently whip the eggs with a fork.
  • Heat a saucepan over medium heat, then add the Cognac and butter (they should sizzle/simmer immediately). Add the eggs and whisk constantly-working on and off the heat in order to develop the curds little by little and prevent the eggs from sticking or otherwise overcooking at the base of the pan-until the eggs begin to resemble a soft scramble. Add 1 tablespoon of the sour cream and stir to incorporate, letting the eggs sputter and pop a few times on the heat. Barely fold in the remaining sour cream (some streaks should still be visible).
  • Top the buttered toast with plenty of soft scrambled eggs and a heaping spoon of the caviar. Or pour eggs in a bowl and top the whole thing with the caviar, use the toast as a spoon, and knock yourself out.

EGGS WITH CAVIAR



Eggs with Caviar image

Provided by Michael Symon : Food Network

Categories     appetizer

Time 15m

Yield 6 servings

Number Of Ingredients 6

6 hard boiled eggs split longways
2 tablespoons sour cream
2 tablespoons chopped chives
1 tablespoon capers
2 tablespoons beluga caviar
2 bunches watercress

Steps:

  • Remove the yolks from hard boiled eggs and mash with sour cream. Fold in chives and capers and spoon back into egg halves. Garnish with caviar and watercress and serve.

SCRAMBLED EGGS WITH CAVIAR



Scrambled Eggs With Caviar image

Provided by Bryan Miller And Pierre Franey

Categories     breakfast, easy, quick, main course

Time 5m

Yield 4 servings

Number Of Ingredients 5

8 large eggs
1/2 cup heavy cream
2 tablespoons butter
Salt to taste
4 tablespoons sevruga caviar or chopped smoked salmon

Steps:

  • In a bowl, beat eggs and cream until well blended.
  • In a saucepan over medium flame, melt one tablespoon of the butter. Add eggs, and cook over medium-low heat, stirring all around sides and bottom with a plastic spatula. When mixture is slightly thickened, add remaining butter and salt to taste. Do not overcook eggs or they will toughen. When eggs are firm but moist, remove from heat.
  • Transfer eggs to individual warm ramekins. Top each with a tablespoon of caviar. Serve immediately.

Nutrition Facts : @context http, Calories 314, UnsaturatedFat 11 grams, Carbohydrate 2 grams, Fat 27 grams, Protein 16 grams, SaturatedFat 14 grams, Sodium 354 milligrams, Sugar 1 gram, TransFat 0 grams

SLOW-COOKED SCRAMBLED EGGS WITH CAVIAR



Slow-Cooked Scrambled Eggs with Caviar image

Provided by Ina Garten

Categories     main-dish

Time 15m

Yield 2 servings

Number Of Ingredients 7

4 extra-large eggs
Splash half-and-half
Pinch kosher salt
Pinch freshly ground black pepper
2 tablespoons (1/4 stick) unsalted butter, divided
2 slices toasted brioche
2 teaspoons malossol caviar, osetra or sevruga

Steps:

  • Whisk the eggs in a bowl with the half-and-half, salt, and pepper. Heat 1 tablespoon of butter in a large saute or omelet pan. Add the eggs and cook them over medium heat, stirring constantly, until the desired doneness. Off the heat, add 1 more tablespoon of butter and stir until it's melted. Check for seasonings. Serve hot on a slice of toasted brioche with 1 teaspoon of caviar per person.

SCRAMBLED EGGS WITH CAVIAR IN EGGSHELL CUPS



Scrambled Eggs with Caviar in Eggshell Cups image

Categories     Egg     Side     Pastry     Boil     Caviar

Yield serves 4

Number Of Ingredients 4

8 large eggs
4 tablespoons (1/2 stick) unsalted butter
Crème Fraîche or Sour Cream (optional)
Sevruga or osetra caviar

Steps:

  • Prepare eggshell cups Bring a large pot of water to a boil. Hold a large egg in one hand, tapered end up. Place an egg topper (a special tool for neatly snipping off the tip of the shell) over the top and squeeze, using a scissor motion. Discard top of egg. Pour egg into a medium bowl. Repeat with remaining eggs. Boil shells for 5 minutes. Using a slotted spoon, transfer to a wire rack. Let dry, cut sides down.
  • Prepare eggs Scramble eggs, using the butter and a large skillet. Transfer eggs to a pastry bag fitted with a 1/2-inch plain round tip (wrap bag with a kitchen towel if necessary, as eggs will be very hot). Pipe eggs into shells. Transfer shells to egg cups. Serve with a dollop of crème fraîche or sour cream, if desired. Top with caviar.

CAVIAR EGGS



Caviar Eggs image

Provided by Louis Outheir

Categories     Egg     Appetizer     Quick & Easy     Seafood     Pan-Fry     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 (first course) servings

Number Of Ingredients 9

6 large eggs
2 teaspoons distilled white vinegar
1/4 cup chilled heavy cream
1 teaspoon fresh lemon juice
1 teaspoon vodka
1/8 teaspoon plus a pinch of cayenne, divided
2 tablespoons (cut into bits) plus 1 teaspoon unsalted butter, divided
2 tablespoons domestic caviar such as osetra or rainbow trout
Equipment: a 6- to 8-inch nonstick skillet

Steps:

  • Open and sterilize eggshells:
  • Carefully remove top third of each eggshell by tapping around egg with a paring knife, then gently pry off top and discard. Pour eggs into a bowl, reserving shells.
  • Use a knife to tear any membrane remaining in bottom of eggshells. Generously cover shells with cold water in a 3-qt saucepan and add vinegar. Simmer over medium heat, gently stirring occasionally and skimming off any foam, 15 minutes. Carefully transfer shells with a slotted spoon to a rack to cool. Gently wipe shells inside and out with a damp paper towel to clean completely. 3Put eggshells in eggcups or small glasses to keep them upright.
  • Whip cream and scramble eggs:
  • Beat cream with a whisk until it just holds stiff peaks, then beat in lemon juice, vodka, 1/4 teaspoon salt, and 1/8 teaspoon cayenne.
  • Lightly beat eggs with a fork, then add 1 1/2 tablespoons butter, 1/8 teaspoon salt, and remaining pinch of cayenne. Melt remaining tsp butter in nonstick skillet over medium heat, then cook egg mixture, stirring constantly, until eggs are just scrambled, 3 to 5 minutes. Divide among shells and top with whipped cream and caviar.

BRIOCHE WITH CAVIAR AND SCRAMBLED EGGS



Brioche With Caviar And Scrambled Eggs image

Provided by Moira Hodgson

Categories     easy, quick, appetizer

Time 15m

Yield 6 servings

Number Of Ingredients 5

6 brioches
8 eggs
Coarse salt and freshly ground pepper to taste
4 tablespoons unsalted butter
4 ounces caviar

Steps:

  • Preheat oven to 350 degrees and heat the brioches. Meanwhile, prepare the eggs.
  • Beat the eggs with the salt and pepper. Add half the butter, cut in little pieces.
  • Melt the rest of the butter in a saucepan and then cook the eggs, but very slowly until they are soft but not dry.
  • Meanwhile, remove the brioches from the oven, cut off the tops and scoop out the insides. Keep the brioches warm.
  • Fill the brioches with the egg mixture and top with caviar. Place the lids at an angle on the side.

DEVILED QUAIL EGGS WITH CAVIAR



Deviled Quail Eggs with Caviar image

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Deviled Egg Recipes

Time 35m

Yield Makes 24

Number Of Ingredients 7

12 quail eggs
1 tablespoon Homemade Mayonnaise or high-quality store-bought mayonnaise
Coarse salt and freshly ground pepper
1/4 teaspoon fresh lemon juice
3 ounces salmon roe ( russanddaughters.com)
3 ounces black caviar ( russanddaughters.com)
24 Crostini

Steps:

  • Place quail eggs in a medium saucepan, and cover with several inches cold water. Cover, and bring to a boil over high heat. Turn off heat, and let sit 2 minutes, stirring several times to ensure even cooking. Transfer eggs to a bowl of ice water, and let cool completely, about 5 minutes. Remove eggs, 1 at a time, and pat dry with paper towels. Peel eggs, and halve lengthwise. Remove yolks, and reserve whites.
  • Mash yolks with mayonnaise, and season with salt and pepper. Stir in lemon juice.
  • Fill each egg-white half with 1/4 teaspoon caviar. Place a dab of egg-yolk mixture on each crostini, and place an egg half on top. Serve immediately.

DEVILED EGGS WITH CAVIAR AND SALMON ROE



Deviled Eggs with Caviar and Salmon Roe image

Provided by Marc Murphy

Categories     appetizer

Time 1h45m

Yield 6 to 8 servings

Number Of Ingredients 9

1 head garlic
Kosher salt
2 tablespoons extra-virgin olive oil
12 large eggs
1 1/2 cups mayonnaise
2 tablespoons Dijon mustard
1/4 cup pickled jalapenos, drained and chopped
Kosher salt and freshly ground black pepper
Salmon roe and/or black caviar, for serving

Steps:

  • For the roasted garlic: Preheat the oven to 400 degrees F.
  • Halve the garlic across the equator and place on a sheet of heavy-duty aluminum foil. Sprinkle with salt and drizzle with the oil. Wrap to cover the garlic and roast until soft, about 30 minutes. Remove, cool and pop the garlic cloves out of their skins. Mash with a fork to make a paste and set aside.
  • For the deviled eggs: Place the eggs in a large pot and cover with cold water. Bring the water to a boil over high heat; then immediately remove from the heat, cover and let sit for 10 minutes. Drain the eggs and cool for 15 minutes.
  • Peel the eggs, then halve them lengthwise and gently scoop the yolks into a bowl. Using a fork, mash the yolks with the mayonnaise, mustard and 1 tablespoon mashed roasted garlic. Fold in the jalapenos and season to taste with salt and pepper. Whisk into a creamy paste.
  • Spoon a generous mound of the mixture into each egg white half to fill the divots. Alternately, place the yolk mixture into a piping bag and fill the divots. Garnish with a small dollop of salmon roe and/or black caviar and serve immediately.

DEVILED EGGS ON TOAST WITH CAVIAR



Deviled Eggs on Toast with Caviar image

Deviled eggs are classic American fare at spring and summer picnics, family reunions, and church suppers. This recipe calls for a topping of caviar. Find Imperial Dark Osetra Malossol caviar at Urbani USA.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 24

Number Of Ingredients 7

6 slices white bread, crusts removed and quartered
6 Perfect Hard-Boiled Eggs
1/4 cup creme fraiche
2 tablespoons heavy cream
Coarse salt and freshly ground pepper
1/2 ounce osetra caviar
8 sprigs fresh chives cut into 1 1/2-inch lengths

Steps:

  • Preheat oven to 400 degrees. Spread bread squares evenly on a baking sheet. Bake until edges are lightly golden, 7 to 10 minutes, and set aside to cool.
  • Peel eggs, and cut in half lengthwise. Carefully scoop out the yolks, and reserve. Cut whites in half again lengthwise, and arrange quarters on toast squares at a diagonal.
  • Using a stiff rubber spatula, push the yolks through a fine mesh sieve placed over a small bowl. Stir in creme fraiche, heavy cream, salt, and pepper.
  • Transfer yolk mixture into a medium-size pastry bag fitted with an open-star tip (Wilton No. 32). Pipe mixture into egg-white quarters, about 3/4 teaspoon for each quarter. Spoon a dab of caviar over piped yolks, and garnish with a chive.

BEARNAISE DEVILED EGGS WITH CAVIAR AND FRIED SHALLOTS



Bearnaise Deviled Eggs with Caviar and Fried Shallots image

Provided by Tyler Florence

Categories     appetizer

Time 1h

Yield 24 deviled eggs

Number Of Ingredients 18

Vegetable oil, for deep-frying
2 large shallots
1 cup rice flour
Kosher salt and freshly ground black pepper
1 bunch fresh tarragon, tips snipped and held in ice water, for garnish
2 shallots, minced
1/4 cup champagne vinegar
1/4 cup dry white wine
3 egg yolks
1 stick (8 tablespoons) butter, melted
Salt and freshly ground black pepper
12 eggs
2 tablespoons creme fraiche
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
Juice of 1/2 lemon
Kosher salt
2 ounces caviar

Steps:

  • For the fried shallots: Fill a deep, heavy skillet with 1 inch of oil and heat to 350 degrees F.
  • Slice the shallots thinly, and separate into rings. Dust with rice flour, and then drop into the hot oil. Fry until golden brown and crispy. Remove to a paper towel to drain. Season with salt and pepper.
  • For the bearnaise sauce: In a small saucepan over medium-high heat, combine half of the tarragon with the shallots, vinegar and wine. Bring to a simmer and cook until reduced by half, about 10 minutes. Remove from the heat and set aside to cool.
  • Blend the egg yolks and 1/4 cup of the bearnaise reduction together in a blender. With the blender running, add one-third of the melted butter in a slow, steady stream. Once the butter emulsifies, turn the blender speed up to high and add the remaining butter. Add the remaining half of the tarragon, season with salt and pepper, and give the sauce one more buzz. Set aside in a warm spot to hold.
  • For the deviled eggs: To make perfect hard-boiled eggs, place the eggs in a saucepan of cold water and bring to a boil over high heat. Once the water boils, immediately turn off the heat and let sit for exactly 14 minutes. Transfer the eggs to a bowl of cold water, let cool, and then peel.
  • Slice the eggs in half, and then slice a sliver off the bottom so they will stand erect on the plate. Remove the yolks to a food processor.
  • Season a bowl of cold water very generously with salt, and stir until dissolved. Rinse the egg whites in the salt water to remove any remaining yolk--this way, you season the eggs at the same time.
  • To the yolks in the food processor, add 1/4 cup of the bearnaise sauce and the creme fraiche, mayonnaise, mustard and lemon juice. Process until completely smooth--you may have to add a few drops of water to loosen. Season with salt.
  • Transfer the egg yolk mixture to a piping bag fitted with a large circle tip, and pipe the filling into the egg whites. Top with caviar, fried shallots and tarragon tips.

SCRAMBLED EGGS WITH CREME FRAICHE AND CAVIAR IN EGGSHELL CUPS



Scrambled Eggs with Creme Fraiche and Caviar in Eggshell Cups image

Scrambled eggs spooned back into their shells and dotted with caviar are colorful, unusual, and delicious. Serve them as a first course or with brunch.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 6

8 large brown or white eggs (or a mix)
1/4 cup heavy cream
Coarse salt and freshly ground pepper
4 tablespoons unsalted butter
Creme fraiche, or sour cream, for serving
Salmon roe or sevruga caviar (or both), for serving

Steps:

  • Bring a large pot of water to a boil. Hold an egg in one hand, tapered end up. Place an egg topper over the top, and squeeze, using a scissor motion. Discard top of egg shell. Pour egg into a medium bowl. Repeat with remaining eggs. Boil shells 5 minutes. Using a slotted spoon, transfer to a wire rack. Let dry, cut sides down.
  • Whisk together eggs and cream. Season with salt and pepper. Melt butter in a large nonstick skillet over medium heat. Add eggs. Using a rubber spatula, stir to create curds and slide eggs from edges to center. Cook until set, 3 to 4 minutes.
  • Transfer eggs to a pastry bag fitted with a 1/2-inch plain round tip. Pipe eggs into shells. Transfer shells to egg cups. Top with creme fraiche and caviar.

BREAKFAST CREPES WITH SAVORY EGGS, SMOKED SALMON AND CAVIAR



Breakfast Crepes With Savory Eggs, Smoked Salmon and Caviar image

This recipe was a product of cleaning out the fridge and being hungry. I had just catered a party and had leftover caviar, just a small spoonful, but that is all I needed; frozen crepes, eggs, herb cheese, smoked salmon and a little bechemel (white sauce) left from 2 nights ago. So that sealed the deal. This is something you can easily have done in a few minutes and serve. Make the sauce and the crepes ahead of time and then just scramble your eggs and roll the crepe. Warm up the sauce as the eggs cook and your are done. Now I know the caviar is a bit expensive, but for a special brunch a small amount goes a long way. Also, crepes are not that hard, and they freeze well. But many stores carry them pre-made in the frozen section these days. Recipe #262038 from Zaar is a simple basic crepe recipe.

Provided by SarasotaCook

Categories     Breakfast

Time 25m

Yield 4 Crepes, 2-4 serving(s)

Number Of Ingredients 17

4 crepes, Crepe Batter is a basic recipe (use your favorite recipe, or buy them pre-made)
3 -4 ounces smoked salmon, thin sliced (approximately 1 oz per crepe, I get mine right from the local grocery store)
2 teaspoons caviar (1/2 teaspoon per crepe)
8 ex large eggs (2 eggs per crepe)
4 tablespoons herb cheese spread (Boursin is one brand I suggest)
2 shallots, thin sliced
2 teaspoons butter
salt
pepper
1 cup milk
2 tablespoons flour
2 tablespoons butter
1/2 teaspoon salt
1/8 teaspoon pepper
1 teaspoon fresh lemon juice
1 teaspoon fresh dill
sour cream

Steps:

  • Crepes -- I won't go through the whole recipe here, but you can use your favorite recipe or buy them pre-made. If they are frozen just, thaw in the fridge and then I reheat by simply wrapping them in a damp paper towel in the microwave for just a few seconds. Or you can wrap in foil and reheat in the oven on 325 for just 5 minutes or so. You just want them warm and plyable, not steaming hot.
  • Sauce -- In a small pot, add the butter, flour and milk and whisk well until combined. Bring to medium heat and continue stirring until well combined. DON'T boil as you do not want to scald/burn the milk. Bring to a light boil stirring often. The sauce will thicken. Reduce to low and add the lemon, dill, salt and pepper. Just keep on low while you cook the eggs.
  • Eggs -- In a medium non-stick sauce pan, add the butter and bring to medium heat. Add in the shallots and cook 1-2 minutes just to soften them up a bit. Then, in a medium size bowl, whisk the eggs very well and add in a pinch of salt and pepper. Add the eggs to the sauce pan with the onions, stir, and let them cook on medium low heat 3-4 minutes until slightly set and then stir. Add in the Boursin or herb cheese and stir to combine. It will take another 3-4 minutes for the cheese to melt and the eggs to finish cooking. Stir often. DON'T overcook the eggs - you want a soft scramble, as they will continue to cook once removed from the heat.
  • Salmon -- Buying it in a package it should already be thin sliced and ready to use.
  • Crepes -- Add 1/4 of the eggs to each warm crepe, top with smoked salmon and roll. Place 1-2 crepes per plate and top with the warm lemon dill sauce, a sprig of dill, a dollop or spoon of sour cream, and a little caviar. ENJOY!

Nutrition Facts : Calories 676.9, Fat 46.8, SaturatedFat 22.9, Cholesterol 827.4, Sodium 1869.1, Carbohydrate 19.1, Fiber 0.3, Sugar 0.8, Protein 43.4

SCRAMBLED EGGS EN COQUE WITH CAVIAR



Scrambled Eggs en Coque with Caviar image

Categories     Egg     Fish     Breakfast     Brunch     Lunch     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 first-course servings

Number Of Ingredients 9

6 large eggs (in shells)
2 tablespoons heavy cream
5 tablespoons unsalted butter
1/4 teaspoon salt
1/4 teaspoon black pepper
3 (1/2-inch-thick) slices firm white bread such as pain de mie or Pullman loaf, crusts discarded
50 g caviar (preferably osetra)
Special Equipment
an egg topper or a sharp paring knife; 6 eggcups; 6 demitasse spoons

Steps:

  • Holding 1 egg narrow end up, remove top half inch of shell with egg topper or knife and discard. Pour egg into a bowl and reserve shell. Repeat with remaining eggs.
  • Rinse eggshells gently in water, then submerge in a 2-quart saucepan of water and bring to a boil, covered. Remove from heat, leaving shells in water to keep warm.
  • While shells come to a boil, add cream to eggs and whisk until well combined.
  • Melt 4 tablespoons butter in a double boiler or in a metal bowl set over a saucepan of barely simmering water, then cook egg mixture, gently whisking constantly, until the consistency of pudding (thick enough to mound), 15 to 20 minutes. Remove from heat and whisk in salt, pepper, and remaining tablespoon butter. Transfer to a 2-cup glass measure and keep warm, covered.
  • Toast bread and cut into long 1/2-inch-thick sticks.
  • While bread toasts, drain eggshells upside down on paper towels.
  • Put shells in eggcups, then pour egg mixture into shells, guiding flow with a small spoon. (Alternatively, put shells in an empty egg carton to stabilize while filling, then wipe shells clean before transferring to eggcups.) Spoon some caviar on top of each and serve with toast fingers.

CAVIAR STUFFED EGGS



Caviar Stuffed Eggs image

Provided by The Hearty Boys

Categories     appetizer

Time 35m

Yield 20 stuffed eggs

Number Of Ingredients 10

10 large eggs
2 tablespoons white vinegar
3/4 cup mayonnaise
1 teaspoon anchovy paste
1/4 teaspoon powdered mustard
1/4 teaspoon white pepper
1 small jar black lumpfish caviar
1 small jar red lumpfish caviar
Fresh dill, for garnish
Mixed salad greens, for serving

Steps:

  • Gently place the eggs into a large saucepan and cover with cold water. Add the vinegar and place over high heat. Bring to a boil and set a timer for 5 minutes. Remove from the heat after 5 minutes and let sit an additional 2 minutes. Drain the eggs and run under cold water. Immediately peel the eggs* and slice in half the long way. Remove the yolks to a mixing bowl and set the whites to the side. Using a fork, mash the yolks well. Add the mayonnaise, anchovy paste, mustard and white pepper and mix well. Spoon the mixture into a pastry bag fitted with a #6 round tip (1/2-inch diameter). Alternatively, use a sealable plastic bag with the tip cut off.
  • Set the egg whites out in a row. Into half, spoon 1/4 teaspoon of the black caviar. Into the other half spoon 1/2 teaspoon of the red caviar. Pipe the filling on top of the caviar so that each resembles a full yolk. Garnish the black caviar stuffed eggs with a small amount of the red caviar and vice versa. Garnish each with a small sprig of dill and serve on a bed of mixed greens.

QUAIL EGGS WITH CAVIAR



Quail Eggs with Caviar image

This classic pairing makes a decadent hors d'oeuvre.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Yield Makes 24

Number Of Ingredients 3

12 quail eggs
1 baguette, cut into 24 slices
8 ounces choupique or American black caviar

Steps:

  • Place quail eggs in a small saucepan filled with water, and bring water to a boil. Boil 30 seconds, and turn off heat. Cover. For slightly soft eggs, let eggs stand in hot water 2 1/2 minutes; for firmer eggs, let eggs stand in hot water 2 minutes more.
  • Prepare a bowl of cold water. Remove eggs from hot water; submerge in cold water. Let eggs stand 5 minutes. Remove from water, and remove shells.
  • Heat oven to 400 degrees. Place bread on a baking sheet; toast until golden brown.
  • Slice eggs lengthwise; cover loosely with plastic wrap. Spread 1 teaspoon caviar on each piece of toast, top with half an egg, and garnish with 1/4 teaspoon caviar. Serve.

STUFFED EGGS WITH CAVIAR



Stuffed Eggs with Caviar image

Categories     Egg     Fish     Cocktail Party     New Year's Eve     Mayonnaise     Chill     Sour Cream     Gourmet

Yield Makes 24 stuffed eggs

Number Of Ingredients 5

12 hard-boiled large eggs
2 tablespoons mayonnaise
2 tablespoons sour cream
2 teaspoons fresh lemon juice, or to taste
2 ounces black caviar

Steps:

  • Cut a paper-thin slice off the ends of each egg and halve the eggs crosswise. Force the yolks through a sieve into a bowl and stir in the mayonnaise, the sour cream, the lemon juice, and salt and pepper to taste. Transfer the filling to a pastry bag fitted with a large decorative tip and pipe it into the egg whites, mounding it. The stuffed eggs may be made 1 day in advance and kept covered and chilled. Just before serving, top the eggs with the caviar.

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