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.
CAVIAR AND CRèME FRAîCHE TARTLETS
It doesn't get simpler-or more elegant-than crème fraîche and caviar tartlets alongside a glass of sparkling wine.
Provided by Union Square Events
Categories Appetizer Party Caviar Milk/Cream Christmas New Year's Eve Oscars Anniversary Valentine's Day Cocktail Party Hors D'Oeuvre Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Makes 12 mini-tarts
Number Of Ingredients 4
Steps:
- Arrange tart shells on a serving platter. Spoon crème fraîche into a small resealable plastic bag and snip a 1/4" opening in the corner. Pipe about 1/2 tablespoon crème fraîche onto one side of tart shells and spoon 1/2 teaspoon caviar onto the other side. Garnish with chives and serve immediately.
SCRAMBLED EGGS FRAICHE
This is a wonderful, slightly creamy egg dish. The chopped parsley gives it tons of great color! If you can't find creme fraiche in your grocery store, just combine 1 tablespoon of buttermilk with 1 cup heavy whipping cream. Stir together and pour into a jar. Very lightly screw the lid on and let sit for 5 to 8 hours. This it can be refrigerated for 10 to 14 days.
Provided by TnM
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 15m
Yield 1
Number Of Ingredients 8
Steps:
- Beat eggs in a bowl with an electric mixer until thick and frothy, 1 to 2 minutes. Fold in parsley, black pepper, salt, and white pepper.
- Melt butter and olive oil together in a nonstick skillet over medium heat; reduce heat to low. Cook and stir egg mixture in hot butter and oil until eggs begin to set, about 1 minute. Stir in 1 tablespoon creme fraiche; cook and stir until eggs are set, 2 to 3 minutes more. Transfer to a plate and garnish with remaining creme fraiche.
Nutrition Facts : Calories 650.9 calories, Carbohydrate 4.8 g, Cholesterol 659.8 mg, Fat 62.8 g, Fiber 1.1 g, Protein 20.7 g, SaturatedFat 28.3 g, Sodium 1349.2 mg, Sugar 2.3 g
SUBLIME SCRAMBLED EGGS BY GORDON RAMSAY
Posting for ZWT6 for Britain Region. You should be warned that after eating these eggs, you'll never want those overcooked tasteless eggs most people prepare ever again! If you have a hard time finding the Creme Fraiche, you can substitute it with sour cream. The key to making creamy, fluffy scramble eggs is the technique.
Provided by diner524
Categories < 15 Mins
Time 10m
Yield 3 serving(s)
Number Of Ingredients 6
Steps:
- Break the eggs into a cold, heavy-based pan, place on the lowest heat possible, and add half the butter. Using a spatula, stir the eggs frequently to combine the yolks with the whites.
- As the mixture begins to set, add the remaining butter. The eggs will take about 4-5 minutes to scramble - they should still be soft and quite lumpy. Don't let them get too hot - keep moving the pan off and back on the heat(as the bottom of the pan stays heated even after taking it off of the stove).
- Meanwhile, toast the bread. He used sourdough bread.
- Add the crème fraîche and season the eggs at the last minute, then add the snipped chives. Put the toast on warm plates, pile the softly scrambled eggs on top and serve immediately.
Nutrition Facts : Calories 279.3, Fat 24.7, SaturatedFat 12.7, Cholesterol 416.2, Sodium 247.2, Carbohydrate 1, Sugar 0.4, Protein 12.9
BAKED EGGS WITH CRèME FRAîCHE AND SMOKED SALMON
Runny-yolked eggs baked in individual ramekins or custard cups make for a very elegant brunch or light supper. These are bathed in a shallot-steeped crème fraîche and topped with smoked salmon for an especially rich result. Serve them with toast, croissants or crusty bread - something to mop up the last bits of yolk and cream at the bottom of the ramekins. You won't want to leave behind a single drop.
Provided by Melissa Clark
Categories breakfast, brunch, seafood, main course
Time 45m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat oven to 400 degrees, and brush six 8-ounce ramekins or ovenproof custard cups with butter. Place the ramekins or cups on a rimmed baking sheet.
- Melt 2 tablespoons butter in a medium skillet over medium heat. Stir in shallots and 1/4 teaspoon salt, and cook until very soft, 7 to 10 minutes, reducing heat if necessary to prevent browning.
- Stir in 6 tablespoons cream, the crème fraîche, dill, lemon zest and remaining 1/4 teaspoon. Remove from heat. Divide mixture among the ramekins.
- Crack 2 eggs into each ramekin and float 1 tablespoon of cream on top of each, then sprinkle tops with salt and pepper. Bake until egg whites are just set, and yolk is still runny, 12 to 16 minutes. (The eggs will look slightly puffed at the sides of the ramekins, but still jiggly in the center and that's O.K. The eggs will continue to cook once out of the oven.) Remove from oven and transfer ramekins onto individual plates for serving.
- To serve, top each ramekin with some of the smoked salmon and a little more dill. Serve warm.
BEARNAISE DEVILED EGGS WITH CAVIAR AND FRIED SHALLOTS
Provided by Tyler Florence
Categories appetizer
Time 1h
Yield 24 deviled eggs
Number Of Ingredients 18
Steps:
- For the fried shallots: Fill a deep, heavy skillet with 1 inch of oil and heat to 350 degrees F.
- Slice the shallots thinly, and separate into rings. Dust with rice flour, and then drop into the hot oil. Fry until golden brown and crispy. Remove to a paper towel to drain. Season with salt and pepper.
- For the bearnaise sauce: In a small saucepan over medium-high heat, combine half of the tarragon with the shallots, vinegar and wine. Bring to a simmer and cook until reduced by half, about 10 minutes. Remove from the heat and set aside to cool.
- Blend the egg yolks and 1/4 cup of the bearnaise reduction together in a blender. With the blender running, add one-third of the melted butter in a slow, steady stream. Once the butter emulsifies, turn the blender speed up to high and add the remaining butter. Add the remaining half of the tarragon, season with salt and pepper, and give the sauce one more buzz. Set aside in a warm spot to hold.
- For the deviled eggs: To make perfect hard-boiled eggs, place the eggs in a saucepan of cold water and bring to a boil over high heat. Once the water boils, immediately turn off the heat and let sit for exactly 14 minutes. Transfer the eggs to a bowl of cold water, let cool, and then peel.
- Slice the eggs in half, and then slice a sliver off the bottom so they will stand erect on the plate. Remove the yolks to a food processor.
- Season a bowl of cold water very generously with salt, and stir until dissolved. Rinse the egg whites in the salt water to remove any remaining yolk--this way, you season the eggs at the same time.
- To the yolks in the food processor, add 1/4 cup of the bearnaise sauce and the creme fraiche, mayonnaise, mustard and lemon juice. Process until completely smooth--you may have to add a few drops of water to loosen. Season with salt.
- Transfer the egg yolk mixture to a piping bag fitted with a large circle tip, and pipe the filling into the egg whites. Top with caviar, fried shallots and tarragon tips.
DEVILED EGGS WITH CRèME FRAîCHE AND CAVIAR
Provided by Amanda Hesser
Categories easy, side dish
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place eggs in a small pan, and cover with water. Bring to a gentle simmer, and cook 9 minutes. Drain, and peel while still warm. Slice in half lengthwise; remove yolks, reserving whites on a serving platter.
- Place still-warm yolks in a small bowl, and mash with a fork. Add crème fraîche, mustard and finely sliced chives, and continue mashing until very smooth. Season to taste with salt, pepper and cayenne. Cut remaining chives into pieces 1/2 inch long.
- Using a pastry bag with a small ( 1/4 inch) round tip, pipe the mixture into the cavity of each white, filling it completely and making a small walnut-size mound above the white. At the picnic, spoon a little caviar on top of each egg and garnish with pieces of sliced chive.
DEVILED EGGS WITH CREME FRAICHE
Deviled Eggs with Creme Fraiche is a classic finger food, and is always welcome on a party buffet table.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Deviled Egg Recipes
Number Of Ingredients 9
Steps:
- Place eggs in a saucepan. Completely cover with cold water. Bring to boil over medium-high heat. Boil 2 minutes; let them for twelve minutes. Rinse with cold water to stop cooking. Cool completely. Peel; slice in half crosswise; separate yolks from whites. Trim bottom of whites so they don't wobble. Set aside.
- Place yolks in a sieve over a medium bowl; press through with a spoon. Mix in mayonnaise, creme fraiche, and Dijon; season with salt and pepper. Transfer to a pastry bag fitted with a medium star tip (Ateco #35). Pipe into egg-white cups; set aside.
- In a small bowl, combine chopped chives, parsley, and tarragon. Snip some fennel or dill over eggs; arrange remaining fennel or dill on serving plate, and place eggs on top. Garnish egg with chopped herb mixture, and serve.
LUXE TRUFFLE DEVILED EGGS
Provided by Kathy Casey
Categories Egg Appetizer Cocktail Party Vegetarian New Year's Eve Mayonnaise Engagement Party Party Truffle Oil Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 20
Number Of Ingredients 10
Steps:
- Halve the eggs lengthwise and transfer the yolks to a mixing bowl. Set 20 egg white halves on a platter, cover, and refrigerate. This recipe uses 12 egg yolks, but only yields enough filling for 20 halves; reserve the extra 4 whites for another use.
- With a fork, mash the yolks to a smooth consistency. Add the mayonnaise, sour cream, truffle oil, and salt, and mix until smooth. (You can also do this using an electric mixer with a whip attachment.) Taste and season accordingly.
- Spoon the mixture into a pastry bag fitted with a plain or large star tip, then pipe the mixture evenly into the egg white halves. Or fill the eggs with a spoon, dividing the filling evenly.
- Top each egg half with a tiny sprinkle of black lava salt, a grind of fresh-cracked black pepper, and a chive flower, if using.
DEVILED EGGS ON TOAST WITH CAVIAR
Deviled eggs are classic American fare at spring and summer picnics, family reunions, and church suppers. This recipe calls for a topping of caviar. Find Imperial Dark Osetra Malossol caviar at Urbani USA.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 24
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. Spread bread squares evenly on a baking sheet. Bake until edges are lightly golden, 7 to 10 minutes, and set aside to cool.
- Peel eggs, and cut in half lengthwise. Carefully scoop out the yolks, and reserve. Cut whites in half again lengthwise, and arrange quarters on toast squares at a diagonal.
- Using a stiff rubber spatula, push the yolks through a fine mesh sieve placed over a small bowl. Stir in creme fraiche, heavy cream, salt, and pepper.
- Transfer yolk mixture into a medium-size pastry bag fitted with an open-star tip (Wilton No. 32). Pipe mixture into egg-white quarters, about 3/4 teaspoon for each quarter. Spoon a dab of caviar over piped yolks, and garnish with a chive.
More about "deviled eggs with crème fraîche and caviar recipes"
BLACK CAVIAR DEVILED EGGS RECIPE | GOURMET FOOD STORE
From gourmetfoodstore.com
DEVILED EGGS WITH CALIFORNIA WHITE STURGEON CAVIAR RECIPE ...
From latimes.com
10 BEST CAVIAR APPETIZERS RECIPES | YUMMLY
From yummly.com
CAVIAR WITH CREME-FRAICHE BLINI RECIPE | SARAH SHARRATT ...
From cookingchanneltv.com
CAVIAR CANAPéS | TRADITIONAL APPETIZER FROM FRANCE
From tasteatlas.com
OUR 14 BEST DEVILED EGG RECIPES | RACHAEL RAY SHOW
From rachaelrayshow.com
FANCY DEVILED EGGS WITH CAVIAR AND CRèME FRAîCHE - …
From umamigirl.com
4.7/5 (27)Calories 72 per servingCategory Snacks And Starters
- Add mayonnaise, mustard, salt, and pepper and continue mashing and blending with the fork until yolk mixture is creamy. Stir in shallot.
- Using a piping bag fitted with a plain tip, a resealable plastic bag with one of the bottom corners snipped off, or a spoon, pipe or spoon the yolk mixture back into the egg halves.
UPTOWN CAVIAR DEVILED EGGS RECIPE | WHAT'S COOKING AMERICA
From whatscookingamerica.net
Category AppetizerTotal Time 30 minsEstimated Reading Time 2 mins
- To hard-cook eggs, bring pan of water to simmer. Gently lay eggs in water, return to simmer and cook for 8 minutes. Drain and cool eggs in ice water just until cool enough to handle. Peel eggs and chill again in ice water until cooled. This keeps yolks perfectly yellow, and the shell slips off easily when the eggs are slight warm. Check out how to Boil and Peel Hard-Cooked Eggs.
- Slice eggs in half lengthwise and remove yolks. Push yolks through strainer with a spatula and place in medium bowl. Add creme fraiche, shallot, capers, salt and pepper to taste, cayenne pepper, and chives or dill. blend until creamy. Adding additional creme fraiche if necessary until desired texture is reached.
POACHED EGGS WITH CAVIAR AND CREME FRAICHE RECIPE
From foodchannel.com
THE 10 BEST DEVILED EGGS IN NASHVILLE - NASHVILLE LIFESTYLES
From nashvillelifestyles.com
BEST DEVILED EGGS WITH CAVIAR RECIPES | FOOD NETWORK …
From foodnetwork.ca
CREAMY SCRAMBLED EGGS WITH CAVIAR RECIPE - SERIOUS EATS
From seriouseats.com
YARDBIRD SOUTHERN TABLE & BAR'S DEVILED EGGS WITH CHIVES ...
From thedailymeal.com
CAVIAR-TOPPED DEVILED EGGS RECIPE - EVAN BABB | FOOD & …
From foodandwine.com
CREME FRAICHE AND PEA DEVILED EGGS RECIPE
From countryliving.com
WAYS TO UPGRADE DEVILED EGGS THAT WILL MAKE THEM TASTIER ...
From realsimple.com
DEVILED EGGS WITH CHIVES, DILL AND CAVIAR RECIPE BY CHEF ...
From tastingtable.com
DEVILED EGGS WITH CAVIAR RECIPE AT WOMANSDAY.COM- EASTER ...
From womansday.com
ÉTOILE'S DEVILED QUAIL EGGS WITH CAVIAR RECIPE BY YASMIN FAHR
From thedailymeal.com
10 BEST SMOKED SALMON AND CAVIAR APPETIZERS RECIPES | YUMMLY
From yummly.com
BEARNAISE DEVILED EGGS WITH CAVIAR AND FRIED SHALLOTS ...
From cookingchanneltv.com
DEVILLED EGGS WITH CAVIAR - LITTLE SUGAR SNAPS
From littlesugarsnaps.com
CAVIAR-STUFFED DEVILED EGGS | BETTER HOMES & GARDENS
From bhg.com
DEVILED EGGS WITH CRAB AND CAVIAR RECIPE - JOHN BESH ...
From foodandwine.com
DEVILED EGGS WITH CAVIAR AND POTATO CHIPS RECIPE | EAT ...
From eatyourbooks.com
CHEESE CRISPS WITH CREME FRAICHE AND CAVIAR | BETTER HOMES ...
From bhg.com
DEVILED EGGS WITH CAVIAR RECIPE | CDKITCHEN.COM
From cdkitchen.com
TEXAS CAVIAR DEVILED EGGS RECIPE | MYRECIPES
From myrecipes.com
DEVILED EGGS WITH CHIVES AND CAVIAR - FLOWER MAGAZINE
From flowermag.com
TRUFFLED DEVILED EGGS WITH CRèME FRAîCHE - WEDDING IDEA OF ...
From lonny.com
APRIL BLOOMFIELD'S DEVILED EGGS
From seriouseats.com
55+ CREATIVE DEVILED EGG RECIPES - ALL SHE COOKS
From allshecooks.com
DEVILED EGG RECIPES | ALLRECIPES
From allrecipes.com
DEVILED EGGS WITH CRèME FRAîCHE AND ROQUEFORT RECIPE | EAT ...
From eatyourbooks.com
DEVILED EGGS ON TOAST WITH CAVIAR - BIGOVEN
From bigoven.com
CAVIAR AND LEMON CRèME FRAîCHE OMELETTE | FOOD & HOME MAGAZINE
From foodandhome.co.za
DEVILED EGGS WITH CAVIAR AND POTATO CHIPS - KITCHEN KONFIDENCE
From kitchenkonfidence.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love