Caviar Eggs
Elegant scrambled eggs served in their own shells, topped with whipped cream and luxurious caviar. A sophisticated breakfast or appetizer combining creamy eggs with the briny pop of domestic osetra or rainbow trout caviar.
Ingredients
- •6 whole large eggs
- •2 teaspoons distilled white vinegar
- •¼ cup chilled heavy cream
- •1 teaspoon fresh lemon juice
- •1 teaspoon vodka
- •⅛ teaspoon cayenne
- •2⅓ tablespoons unsalted butter
- •2 tablespoons domestic caviar
- •1 piece nonstick skillet
Cooking Instructions
- 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.
5 min
- 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.
20 min
- 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.
5 min
- 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.
8 min
