CAVIAR STUFFED EGGS
Provided by The Hearty Boys
Categories appetizer
Time 35m
Yield 20 stuffed eggs
Number Of Ingredients 10
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.
CAVIAR STUFFED EGGS
Provided by Food Network
Categories appetizer
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 6
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.
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 STUFFED WITH CAVIAR: YAITSA FARSHIROVANNIYE KRASNOY IKROY
This pretty and delicious dish is one of the most popular Russian hors d'oeuvres. Salmon caviar is relatively inexpensive, but it's still a treat. I always keep a jar in my refrigerator, as it makes a lovely garnish.
Provided by Food Network
Categories appetizer
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Remove the yolks from the eggs and place them in a bowl. Mash the yolks with a fork. Add the creme fraiche, chives and lemon juice to the yolks and season very lightly with salt. Mix until the ingredients are well blended.
- Spoon the yolk mixture back into the whites and top with a teaspoon of caviar. Refrigerate for 1 hour.
- Arrange on lettuce leaves, garnish each egg with a small parsley sprig and serve.
STUFFED EGGS WITH CAVIAR
Categories Egg Fish Cocktail Party New Year's Eve Mayonnaise Chill Sour Cream Gourmet
Yield Makes 24 stuffed eggs
Number Of Ingredients 5
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.
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.
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.
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 IN EGGSHELL CUPS
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.
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.
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.
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