Recipes

Caviar Eggs

1 Mins read
0
30
0
Share
Scroll to recipe
Share
Caviar Eggs

Caviar Eggs

amanda

Equipment

  • - Zyliss Tongs - Egg Spinner

  • - OXO Good Grips Egg Poacher

  • - Bamboo Caviar Spoon - Delicate Gourmet

  • - KitchenAid Artisan Series Stand Mixer - 6 Qt

  • - Chef's Choice Egg Separator - 24-Piece

  • - Oxo Food Processor Set - 31 Pieces

  • - OXO Good Grips Chef's Knife - 8"

  • - OXO Good Grips Mandoline Slicer

  • - Oxo Egg Timer - Digital

  • - KitchenAid Stand Mixer Bowls (2- and 4-Piece)

  • - OXO Good Grips Egg Scoop - 8"

Ingredients

  • 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

Instructions

1

Instruction 1

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.
2

Instruction 2

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.
3

Instruction 3

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.
4

Instruction 4

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.
0
30
0
Share
You may also like
Recipes

hot-buttered-rum

1 Mins read
Introduction Discover the cozy warmth and delightful flavors of a timeless classic. The Hot Buttered Rum recipe invites you to indulge in…
Recipes

Fish Vermicelli with Fresh Dill and Pineapple Sauce

1 Mins read
Introduction Dive into the delightful world of flavors with “Fish Vermicelli with Fresh Dill and Pineapple Sauce”, a unique culinary experience that…
Recipes

Endive and Chicory Salad with Grainy Mustard Vinaigrette

2 Mins read
Introduction This Endive and Chicory Salad with Grainy Mustard Vinaigrette is a delightful combination of the earthy, slightly bitter flavors of Belgian…

Leave a Reply

Your email address will not be published. Required fields are marked *