Eggs Stuffed With Caviar Yaitsa Farshirovanniye Krasnoy Ikroy Recipes

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.

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.

Steps:

• Peel the eggs and cut inhalf. Carefully remove the yolks and crush well.
• Mix with mayonaisse, mustard, pickles and scallions and season with salt and pepper.
• Using a spoon, fill the egg halves with the mixture, arrange on lettuce leaves, chill and garnish with capers and pickled red bell peppers before serving.

Steps:

• Remove the yolks from the eggs. Mash the yolks, then mix them with the sour cream, chives, lemon juice, and wasabi. Fill this mixture decoratively back into the whites. Top with salmon caviar and garnish with the chives.

Steps:

• Line rimmed baking sheet with paper towels. Blend 3 tablespoons chives, oil, and lemon juice in medium bowl. Mix in smoked salmon. Fold in caviar. Chop 4 egg yolks (reserve remainder for another use) and stir into salmon mixture. Season to taste with ground black pepper. Pile 1 generous tablespoon salmon mixture in cavity of each egg-white half. Arrange eggs on prepared sheet. Cover with plastic; refrigerate up to 8 hours.
• Place eggs on platter. Sprinkle with additional chives. Garnish with lemon wedges and herb sprigs.

Steps:

• In a saucepan combine eggs with enough cold water to cover by 1 inch and bring water just to a boil. Remove pan from heat and let eggs stand, covered, 7 minutes if using quail eggs or 17 minutes if using large eggs. Drain hot water from pan and run cold water over eggs, cracking shells against side of pan. Peel eggs.
• Cut a paper-thin slice off both ends of eggs to enable them to stand upright. If using quail eggs, cut one third off narrow end of each, discarding tops; if using large eggs, halve crosswise. Carefully remove yolks from whites and in a bowl mash yolks with a fork. If using quail eggs, stir in smaller measures of mayonnaise, shallot, and tarragon with salt and pepper to taste. If using large eggs, stir in larger measures of same ingredients with salt and pepper to taste. Spoon yolk mixture into whites and smooth tops. Chill stuffed eggs, covered with plastic wrap, at least 30 minutes and up to 4 hours.
• Just before serving top eggs with caviar.