Scrambled Eggs in Their Shells with Caviar

By corlear

La Coquille de Brouillade d'Oeufs au Caviar

Preparation: 30 minutes
Cooking: About 10 minutes
Ease: Easy
Cost: Expensive

Ingredients

• Variation:
• 6 extra-large eggs
• Salt and pepper, to taste
• 2 tablespoons (30 g) butter
• 3 teaspoons crème fraîche (or heavy cream)
• 3 slices white bread
• 2 oz (60 ) beluge or sevruge caviar
• 1 small bunch chives
• 2 1/2 —3 inch (7-8 cm) long asparagus tips instead of bread

Details

Servings 6

Preparation

Step 1

Several hours in advance: Very carefully cut off the wider end of the top of each egg, keeping the shells intact. Empty the eggs into a bowl. Wash the shells, and set them aside to dry, turned over on a kitchen towel.

Whip the eggs with a whisk and season with salt and pepper. Pour the eggs through a fine mesh strainer to eliminate any bits of egg shell. Place the strained eggs in the refrigerator.

10 minutes before serving: Heat the butter in a small saucepan over low heat. Pour in the whisked eggs. Gently stir with a wooden spatula until they take on a creamy texture. Scrape against the bottom and corners of the pan to prevent the eggs from becoming lumpy. Take the pan off the heat and add the crème fraîche (or cream). Season to taste with salt and pepper. Place the eggshells in egg cups and fill the shells with the scrambled egg. Toast the bread slices and cut them into long, narrow “fingers.”

Place 2 teaspoons (10 g) caviar on top of each egg; stick 4—5 chive stems into the eggs.

Chef’s tip: The ideal way to cleanly cut off the top of the eggshells is with egg scissors (found in specialty stores).

Variation: Replace the bread fingers with small 2 1/2—3 inch (7-8 cm) long asparagus tips. Boil them for 1 minute in salted water, drain, and serve hot.

Wine suestion: Don’t change to a different wine, just continue with the same champagne served for the apéritif!