Scrambled Eggs With Caviar 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.

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



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

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 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.

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.

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