Caviar with Soft Scrambled Eggs
Yield
serves 8
RECIPE Ingredients
- 8 large eggs
- 1/4 cup heavy cream
- Coarse salt and freshly ground pepper
- 4 tablespoons unsalted butter
- Crème fraȋche
- Farm-Raised Ossetra Caviar Malossol
Recipe notes
This very simple caviar recipe sets the briny grains atop soft and creamy just-set eggs. Serve them in the shells for a sit-down dinner, or as passed hors d'oeuvres atop ceramic spoons.
RECIPE Preparation
- If serving in egg shells: Bring a large pot of salted water to a boil. Using an egg topper, remove the tapered end of each egg and discard. Pour eggs into a medium bowl. Boil empty shells for 5 minutes. Remove shells using a slotted spoon. Carefully remove the soft membrane from the inside of each shell. Transfer to a wire rack to dry, cut sides down.
- Whisk together eggs and cream. Season with salt and pepper. Melt butter in a large nonstick skillet over medium heat. Add eggs. Using a rubber spatula, stir to create curds and slide eggs from edges to center. Cook until set, 3 to 4 minutes.
- Transfer eggs to a pastry bag fitted with a 1/2-inch plain round tip. Pipe eggs into shells. Transfer shells to egg cups or small dishes filled with coarse salt. Top with crème fraȋche and caviar. Serve immediately with mother-of-pearl or horn caviar spoons.
- (If serving in ceramic serving spoons: Whisk together eggs and cream. Season with salt and pepper. Melt butter in a large nonstick skillet over medium heat. Add eggs. Using a rubber spatula, stir to create curds and slide eggs from edges to center. Cook until set, 3 to 4 minutes. Spoon into dishes. Top hot eggs with a small dollop of crème fraȋche, crown with chilled caviar. Serve immediately. Makes 16 canapes.)
