CREAMY SCRAMBLED EGGS WITH CAVIAR RECIPE
Last night I went through 72 eggs worth of scrambled eggs doing some recipe research. Of course, the great thing about developing recipes for a living is that when the clock strikes 2 a.m. and you realize you haven't eaten all night, the solution is usually right in front of you. But what to pair with that final batch of ultra-rich and creamy eggs? Most people don't think caviar when searching for a midnight snack, but why not?
Provided by J. Kenji López-Alt
Categories Breakfast Brunch Appetizers and Hors d'Oeuvres Breakfast and Brunch Mains
Time 5m
Yield 4
Number Of Ingredients 8
Steps:
- Whisk together eggs and salt in medium bowl. Melt butter in 8-inch non-stick skillet over medium heat. Add eggs and cook, stirring continuously until they begin to set around the edges, about 1 minute. Reduce heat to medium low and continue to cook, gently stirring and scraping constantly until eggs are thick enough that the spatula leaves a trail in the bottom, about 1 minute longer. Continue to cook, stirring more vigorously to prevent eggs from forming large curds until eggs are just barely set and no liquid remains. Add heavy cream, stir to combine, and transfer eggs to serving plate.
- Serve eggs immediately with toast, passing caviar, sour cream, and red onions at the table.
Nutrition Facts : Calories 196 kcal, Carbohydrate 9 g, Cholesterol 248 mg, Fiber 1 g, Protein 10 g, SaturatedFat 6 g, Sodium 322 mg, Sugar 2 g, Fat 13 g, ServingSize serves 4, UnsaturatedFat 0 g
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.
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.
BRIOCHE WITH CAVIAR AND SCRAMBLED EGGS
Provided by Moira Hodgson
Categories easy, quick, appetizer
Time 15m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees and heat the brioches. Meanwhile, prepare the eggs.
- Beat the eggs with the salt and pepper. Add half the butter, cut in little pieces.
- Melt the rest of the butter in a saucepan and then cook the eggs, but very slowly until they are soft but not dry.
- Meanwhile, remove the brioches from the oven, cut off the tops and scoop out the insides. Keep the brioches warm.
- Fill the brioches with the egg mixture and top with caviar. Place the lids at an angle on the side.
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
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.
CAVIAR EGG SALAD APPETIZER
A nice extravagant way to end the year! Also to start the New Year! New Year 2011 I made stuffed eggs using wasabi caviar. My eggs peeled so nice I just had to stuff them. Using less mayo/ smart balance. And a touch of horseradish mustard to the yolk mixture.
Provided by Rita1652
Categories Spreads
Time 20m
Yield 1 appetizer shared by many, 16 serving(s)
Number Of Ingredients 7
Steps:
- Mix together eggs, onion, mayonnaise and pepper.
- Mound onto a festive plate.
- Spread each caviar across each half of the mound.
- Arrange toast around the mound.
- Serve using a plastic or porcelain spreader.
- Caviar and metals don't mix.
Nutrition Facts : Calories 122, Fat 8.9, SaturatedFat 1.9, Cholesterol 179.6, Sodium 322.6, Carbohydrate 4.1, Fiber 0.1, Sugar 1.3, Protein 6.8
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