EGGS CAVIAR
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
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.
DEVILED EGGS WITH CAVIAR AND SALMON ROE
Provided by Marc Murphy
Categories appetizer
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 9
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.
EGGS WITH CAVIAR
Provided by Michael Symon : Food Network
Categories appetizer
Time 15m
Yield 6 servings
Number Of Ingredients 6
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.
CAVIAR EGGS
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
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.
QUAIL EGGS WITH CAVIAR
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
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.
OEUFS BROUILLES A LA MICHEL GUERARD (FRENCH SCRAMBLED EGGS WITH CAVIAR)
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
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.
DEVILED EGGS WITH CAVIAR
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.
EGGS WITH CAVIAR
Provided by Michael Symon : Food Network
Categories appetizer
Time 15m
Yield 6 servings
Number Of Ingredients 6
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.
CAVIAR EGGS
Provided by Colin Cowie
Categories Egg Fish Appetizer Breakfast Brunch Cocktail Party Easter Quick & Easy Spring Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- 1. To remove top of egg: Cup egg, point side up, in palm of hand. Place small spice bottle upside down on top of egg, holding egg and bottle stable between thumb and forefinger. With other hand, hold heavy wooden spoon above bottle and strike downward, hitting bottle and creating crack around top of egg. Remove bottle and insert sharp paring knife into crack. Cut around horizontally to form small opening in top of egg.
- 2. Pour out egg into large mixing bowl; reserve. Set aside eggshell - both bottom and cut-off top. Repeat with remaining eggs. Under hot running water, rinse eggshell bottoms and tops. Set each top and bottom next to each other upside down on paper towels to dry. When dry, arrange bottoms in egg cups with tops on the side. Place toasted side down and toast again, being careful not to burn the toast. Arrange around base of each egg cup.
- 3. Whisk reserved eggs, then strain through fine sieve into another mixing bowl. Season with white pepper.
- 4. In saucepan over low heat, or in a double boiler, cook eggs, whisking constantly, until they start to thicken, about 5 minutes. Whisk in cream and shallots. Cook, whisking constantly, 30 seconds more or until desired consistency. Immediately transfer to glass bowl to stop eggs from further cooking and add the chives.
- 5. Carefully divide egg mixture among eggshell bottoms, filling each two thirds full. Top each with chives and caviar. Partially cover each egg with eggshell top, and serve immediately.
DEVILED QUAIL EGGS WITH CAVIAR
Provided by Martha Stewart
Categories Food & Cooking Appetizers Deviled Egg Recipes
Time 35m
Yield Makes 24
Number Of Ingredients 7
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.
SCRAMBLED EGGS WITH CAVIAR
Provided by Bryan Miller And Pierre Franey
Categories breakfast, easy, quick, main course
Time 5m
Yield 4 servings
Number Of Ingredients 5
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
STUFFED EGGS WITH CAVIAR
Categories Egg Game Appetizer Cocktail Party Oscars New Year's Eve Winter Engagement Party Gourmet
Yield Makes 12 stuffed eggs
Number Of Ingredients 5
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.
More about "eggs with caviar recipes"
EGG AND CAVIAR SPREAD | RICARDO - RICARDO CUISINE
From ricardocuisine.com
5/5 (6)Total Time 20 minsCategory Appetizers
- On a work surface, finely chop the hard-boiled eggs. In a bowl, use a fork to combine and crush the chopped eggs and mayonnaise until smooth. Season with salt and pepper. Spread the mixture evenly into a 5 1/2-inch (14 cm) ramekin. Set aside.
- Cover the egg mixture with a thin, even layer of cream cheese. Cover with plastic wrap and refrigerate at least 30 minutes.
BEST CAVIAR RECIPES - FOOD & WINE
From foodandwine.com
DEVILLED EGGS WITH CAVIAR - LITTLE SUGAR SNAPS
From littlesugarsnaps.com
DEVILED EGGS WITH CALIFORNIA WHITE STURGEON CAVIAR
From latimes.com
FRIED EGGS WITH JAMóN AND CAVIAR RECIPE - JOSé ANDRéS …
From foodandwine.com
20 CAVIAR RECIPES FOR THE ULTIMATE INDULGENCE - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (2)Published Jul 6, 2022Category Recipe Roundup
- Smoked Salmon and Caviar on Crispy Potatoes. It’s time to celebrate! I have the perfect recipe for your next party: smoked salmon canapés. It features layers of tender fish with caviar and creme fraiche on crispy potatoes.
- Russian Blini. Do you want to impress your friends and family with a delicious, elegant appetizer? Look no further than Russian blini! These bite-sized pancakes are a traditional recipe that’s perfect for entertaining.
- Sweet Potato Pancakes with Caviar and Crème Fraîche. Try these sweet potato pancakes when you’re in the mood for something sweet and savory! Want to save this recipe?
- Fancy Deviled Eggs with Caviar and Crème Fraîche. Do you love deviled eggs? Do you like them fancy and garnished with all things amazing? If so, this recipe is for you!
- Smoked Salmon Caviar Benedict. I have a dish that’ll knock your socks off. It’s smoked salmon caviar Benedict, a feast for the senses. The soft egg yolks perfectly complement the rich, smoky flavor of the salmon.
SOFT-COOKED EGGS WITH ONION SOUBISE, CAVIAR, AND POTATO CHIPS
From bonappetit.com
DEVILLED EGGS WITH ROMESCO SAUCE AND TROUT CAVIAR WITH CHIVES
From irishtimes.com
THE TASTE DIFFERENCE BETWEEN CRAWFISH ROE AND CAVIAR
From tastingtable.com
CAVIAR-TOPPED DEVILED EGGS RECIPE - EVAN BABB - FOOD & WINE
From foodandwine.com
JAFFA COCKTAIL + RAW BAR, FROM THE LASER WOLF TEAM, OPENS AT THE …
From nytimes.com
SLOW-COOKED SCRAMBLED EGGS WITH CAVIAR RECIPE - FOOD NETWORK
From foodnetwork.cel29.sni.foodnetwork.com
You'll also love