Caviar Eggs

Revu par Rédacteurs de recettes du Royaume-UniRédigé par Rédacteurs de recettes du Royaume-UniPublié à l'origine 29 janv. 2026

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This elegant vegetarian starter offers a refined twist on the classic scramble, presenting delicate eggs back in their own meticulously cleaned shells. The combination of warm, buttery eggs and chilled, vodka-infused double cream creates a sophisticated contrast in temperatures and textures. Finished with a spoonful of salty osetra or rainbow trout caviar, it is a dish that celebrates luxury through simple, high-quality ingredients and precise preparation.

Perfect for a celebratory brunch or as a striking commencement to a dinner party, these caviar eggs are as much a visual triumph as they are a culinary one. The hint of cayenne pepper provides a gentle warmth that balances the richness of the cream and the brine of the caviar. Serving these in individual glass tumblers or traditional eggcups ensures a beautiful table presentation that your guests will admire before their first bite.

Ingredients for Caviar Eggs

6 gros œufs
2 cuillères à café de vinaigre blanc distillé
60ml chilled double cream
1 cuillère à café de jus de citron frais
1 teaspoon vodka
1/8 teaspoons plus a pinch of cayenne, divided
2 tablespoons (cut into bits) plus 1 teaspoon unsalted butter, divided
2 tablespoons domestic caviar such as osetra or rainbow trout
Equipment: a 6- to 8-inch nonstick skillet

How to make Caviar Eggs

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.

Beat cream with a whisk until it just holds stiff peaks, then beat in lemon juice, vodka, 1/4 teaspoons salt, and 1/8 teaspoons cayenne.

Lightly beat eggs with a fork, then add 1 1/2 tablespoons butter, 1/8 teaspoons 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.

Avertissement

Bien que tous les efforts aient été faits pour garantir que les informations sont exactes et à jour, les besoins individuels peuvent varier et les exigences alimentaires peuvent différer en fonction des conditions de santé personnelles. Vérifiez toujours les étiquettes des aliments et les informations sur les allergènes avant de préparer ou de consommer une recette. Si vous avez des préoccupations spécifiques en matière de santé, des allergies, des intolérances, ou si vous suivez un régime prescrit médicalement, demandez conseil à votre médecin généraliste, pharmacien ou à un diététicien agréé avant d'apporter des changements significatifs à votre régime alimentaire ou à votre mode de vie.