Scrambled Eggs With Caviar In Eggshell Cups Recipes

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SCRAMBLED EGGS WITH CREME FRAICHE AND CAVIAR IN EGGSHELL CUPS



Scrambled Eggs with Creme Fraiche and Caviar in Eggshell Cups image

Scrambled eggs spooned back into their shells and dotted with caviar are colorful, unusual, and delicious. Serve them as a first course or with brunch.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 6

8 large brown or white eggs (or a mix)
1/4 cup heavy cream
Coarse salt and freshly ground pepper
4 tablespoons unsalted butter
Creme fraiche, or sour cream, for serving
Salmon roe or sevruga caviar (or both), for serving

Steps:

  • Bring a large pot of water to a boil. Hold an egg in one hand, tapered end up. Place an egg topper over the top, and squeeze, using a scissor motion. Discard top of egg shell. Pour egg into a medium bowl. Repeat with remaining eggs. Boil shells 5 minutes. Using a slotted spoon, transfer to a wire rack. Let 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. Top with creme fraiche and caviar.

SCRAMBLED EGGS WITH CAVIAR



Scrambled Eggs With Caviar image

Provided by Bryan Miller And Pierre Franey

Categories     breakfast, easy, quick, main course

Time 5m

Yield 4 servings

Number Of Ingredients 5

8 large eggs
1/2 cup heavy cream
2 tablespoons butter
Salt to taste
4 tablespoons sevruga caviar or chopped smoked salmon

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

CREAMY SCRAMBLED EGGS WITH CAVIAR RECIPE



Creamy Scrambled Eggs with Caviar Recipe image

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

4 eggs
1/4 teaspoon kosher salt
1 tablespoon unsalted butter
1 tablespoon heavy cream
1-2 ounces caviar (see note)
1/4 cup sour cream
1/4 cup finely chopped red onions or shallots
2-3 slices toast (see note)

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

SLOW SCRAMBLED EGGS WITH CRABMEAT AND CHIVES



Slow Scrambled Eggs with Crabmeat and Chives image

Provided by Food Network

Time 35m

Number Of Ingredients 9

4 tablespoon plus 1 teaspoon unsalted butter
8 whole eggs, beaten with 2 tablespoons whipping cream
Salt and pepper, to taste
1 cup fresh lump crabmeat, picked over for shells
2 tablespoons fresh snipped chives
1 cup fresh wild mushrooms, sliced
2 teaspoons butter
Salt and pepper
8 toast points

Steps:

  • Melt 2 tablespoons butter over medium-low heat in small pan and pour in eggs. With a wooden spoon or rubber spatula, stir the eggs constantly, lifting up as they start to cook to keep the uncooked eggs on the bottom of the pan. This process takes much patience and a lot more time than regular scrambled eggs. Keep stirring until eggs, finally start to thicken and become creamy in texture. You should not be able to discern any big pieces, just one homogenous mixture. When eggs are cooked, but still creamy, stir in 2 more tablespoons butter, and season with salt and pepper. While eggs are finishing, melt the teaspoon of butter in another pan and gently warm up the crabmeat. Season with salt and pepper and mix in the chives. Divide the eggs among 4 ramekins, egg shells or toast points and top with the warm crabmeat. This dish is even more heavenly with the addition of minced or shaved truffles. Or substitute wild mushroom for the crabmeat.;
  • WILD MUSHROOMS:
  • Saute mushrooms lightly in butter. Season with salt and pepper. Serve over eggs.;

SCRAMBLED EGGS WITH CAVIAR IN EGGSHELL CUPS



Scrambled Eggs with Caviar in Eggshell Cups image

Categories     Egg     Side     Pastry     Boil     Caviar

Yield serves 4

Number Of Ingredients 4

8 large eggs
4 tablespoons (1/2 stick) unsalted butter
Crème Fraîche or Sour Cream (optional)
Sevruga or osetra caviar

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.

OEUFS BROUILLES A LA MICHEL GUERARD (FRENCH SCRAMBLED EGGS WITH CAVIAR)



Oeufs Brouilles a la Michel Guerard (French Scrambled Eggs with Caviar) image

Provided by Food Network

Categories     appetizer

Time 1h

Yield 4 servings

Number Of Ingredients 8

6 large eggs
1 tablespoon butter
2 tablespoons creme fraiche
6 tablespoons finely chopped shallots
1 tablespoon finely chopped chives
Salt and freshly ground black pepper
3 ounces caviar
12 long thin pieces of toasted bread

Steps:

  • With a serrated knife, cut each egg shell about 1/2-inch from the pointed end. Empty the raw eggs into a bowl and reserve. Wash the egg shells (tops and bottoms) in warm water, then turn them upside down on a towel to dry completely.
  • Over very low heat melt the butter in a saucepan just large enough to hold the eggs. Beat the eggs with a whisk, pour through a sieve into the warm butter, and return to the very low heat. Beat constantly with the whisk, gradually increasing the heat, until the eggs are thick and creamy, not solid.
  • Remove the eggs immediately from the heat and continue whisking while adding the cream, shallots, chives, salt and pepper.
  • Place the dried eggshells in egg cups. Using a teaspoon, carefully fill each shell 3/4 full with the creamed eggs, then finish filling each shell with 1 tablespoon of caviar. The caviar should be slightly domed on top. Place the little top of each shell on the caviar. Serve with toast.

SCRAMBLED EGGS FRAICHE



Scrambled Eggs Fraiche image

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

3 eggs
2 tablespoons minced fresh parsley
1 teaspoon ground black pepper
½ teaspoon kosher salt
½ teaspoon ground white pepper
2 tablespoons butter
1 tablespoon olive oil
2 tablespoons creme fraiche, divided

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

SCRAMBLED EGGS IN POTATO SHELLS



Scrambled Eggs In Potato Shells image

Provided by Craig Claiborne And Pierre Franey

Categories     breakfast, main course

Time 1h15m

Yield Four servings

Number Of Ingredients 9

4 oval-shaped potatoes, about 1/2-pound each
3 tablespoons, plus 2 teaspoons, butter
Salt to taste, if desired
8 tablespoons fresh or canned chicken broth
4 eggs
Freshly ground pepper to taste
2 tablespoons heavy cream
1 tablespoon finely chopped chives
4 teaspoons caviar or 12 chive stems, each about 3 inches in length

Steps:

  • Preheat the oven to 400 degrees.
  • Peel the potatoes, trimming them to make each as smooth and oval as an egg. As the potatoes are prepared, drop each into cold water to cover to prevent discoloration. Cut off a small slice from the top and bottom of each ''egg.'' Reserve four of the cut-off slices. Using a melon-ball cutter, start at one end of each potato and scoop out the inner flesh to make a cavity for filling with scrambled eggs. The outer and bottom of each shell should be about a quarter-inch thick.
  • Melt one tablespoon of butter in a heat-proof saucepan and arrange the potatoes hollowed-out side up in the saucepan. Arrange the four reserved cut-off pieces around the potatoes. Sprinkle the inside of each potato with salt. Add one-half teaspoon of butter to the center of each potato. Spoon one tablespoon of broth inside each potato. Pour the remaining four tablespoons of broth around the potatoes.
  • Cover closely with foil and place in the oven. Bake about 35 minutes. As the potatoes cook, test them often by piercing them with a small pointer. When ready, the potatoes should be tender, but not overcooked, or they may collapse.
  • Break the eggs into a mixing bowl. There should be about one cup. Add salt and pepper to taste and beat thoroughly.
  • Heat the remaining two tablespoons of butter in a saucepan and cook over very low heat or, preferably, on a metal flame guard. Add the eggs and cook, stirring briskly with a wire whisk, about five minutes, or until they have the consistency of a thick custard. Off the heat, beat in the cream and the chives.
  • Meanwhile, drain the liquid from the potatoes into a saucepan. Bring the liquid to the boil and cook until reduced to about two tablespoons. Brush the outside of the potatoes with this buttery liquid.
  • Arrange each potato on a small serving dish and use a small spoon to fill the cavities of each with an equal portion of the scrambled eggs. Garnish each serving with a topping of one teaspoon of caviar or with three chive stems inserted into the eggs. Arrange the reserved cut-off portions on the plate or neatly place them on top.

Nutrition Facts : @context http, Calories 313, UnsaturatedFat 7 grams, Carbohydrate 31 grams, Fat 17 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 9 grams, Sodium 758 milligrams, Sugar 2 grams, TransFat 0 grams

SCRAMBLED EGGS EN COQUE WITH CAVIAR



Scrambled Eggs en Coque with Caviar image

Categories     Egg     Fish     Breakfast     Brunch     Lunch     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 first-course servings

Number Of Ingredients 9

6 large eggs (in shells)
2 tablespoons heavy cream
5 tablespoons unsalted butter
1/4 teaspoon salt
1/4 teaspoon black pepper
3 (1/2-inch-thick) slices firm white bread such as pain de mie or Pullman loaf, crusts discarded
50 g caviar (preferably osetra)
Special Equipment
an egg topper or a sharp paring knife; 6 eggcups; 6 demitasse spoons

Steps:

  • Holding 1 egg narrow end up, remove top half inch of shell with egg topper or knife and discard. Pour egg into a bowl and reserve shell. Repeat with remaining eggs.
  • Rinse eggshells gently in water, then submerge in a 2-quart saucepan of water and bring to a boil, covered. Remove from heat, leaving shells in water to keep warm.
  • While shells come to a boil, add cream to eggs and whisk until well combined.
  • Melt 4 tablespoons butter in a double boiler or in a metal bowl set over a saucepan of barely simmering water, then cook egg mixture, gently whisking constantly, until the consistency of pudding (thick enough to mound), 15 to 20 minutes. Remove from heat and whisk in salt, pepper, and remaining tablespoon butter. Transfer to a 2-cup glass measure and keep warm, covered.
  • Toast bread and cut into long 1/2-inch-thick sticks.
  • While bread toasts, drain eggshells upside down on paper towels.
  • Put shells in eggcups, then pour egg mixture into shells, guiding flow with a small spoon. (Alternatively, put shells in an empty egg carton to stabilize while filling, then wipe shells clean before transferring to eggcups.) Spoon some caviar on top of each and serve with toast fingers.

LOBSTER SCRAMBLED EGGS



Lobster Scrambled Eggs image

When and if you find yourself in possession of some leftover lobster meat, I suggest you make these eggs.

Provided by Chef John

Categories     100+ Breakfast and Brunch Recipes     Eggs     Scrambled Egg Recipes

Time 15m

Yield 2

Number Of Ingredients 6

4 eggs
½ teaspoon chopped fresh tarragon
4 ounces cooked lobster meat, cut into bite-sized pieces
1 pinch cayenne pepper
2 tablespoons butter
1 pinch salt and ground black pepper to taste

Steps:

  • Beat eggs and tarragon in a small bowl. Set aside.
  • Sprinkle lobster pieces with cayenne pepper.
  • Melt butter in nonstick pan over medium-low heat. Add lobster; cook, stirring, until warmed through, 2 to 4 minutes. Stir in egg mixture; increase heat to medium and scramble eggs, stirring constantly, until nearly set, 3 to 4 minutes.

Nutrition Facts : Calories 278.6 calories, Carbohydrate 1.1 g, Cholesterol 411.1 mg, Fat 20.8 g, Protein 21.7 g, SaturatedFat 10.1 g, Sodium 370.8 mg, Sugar 0.7 g

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