Caviar Topped Scrambled Eggs In Eggshells Recipes

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.

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.

Steps:

• Whisk the eggs in a bowl with the half-and-half, salt, and pepper. Heat 1 tablespoon of butter in a large saute or omelet pan. Add the eggs and cook them over medium heat, stirring constantly, until the desired doneness. Off the heat, add 1 more tablespoon of butter and stir until it's melted. Check for seasonings. Serve hot on a slice of toasted brioche with 1 teaspoon of caviar per person.

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.

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.

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.

Steps:

• Open and sterilize eggshells:
• 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.
• 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.
• Whip cream and scramble eggs:
• 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.
• 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.

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.

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.

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.