Scrambled Eggs With Caviar
This elegant recipe takes scrambled eggs to a whole new level by serving them in delicate eggshells, topped with chives and a dollop of luxurious caviar. The presentation is visually stunning, making it perfect for special occasions or when you want to impress your guests. This dish combines the creamy texture of scrambled eggs with the rich, briny flavor of caviar for a truly indulgent experience. Ready to elevate your breakfast or brunch spread? Let's get cracking!
— Constant Cookbook
Ingredients
- 6 eggs
- 2 Tbs. unsalted butter
- Salt and freshly ground pepper, to taste
- 2 Tbs. chopped fresh chives
- 1.75 oz. caviar
Instructions
- Using an egg topper, remove the top one-fourth from 4 of the eggs, being careful to remove only the top. Pour the yolks and whites into a small bowl and set the eggshells aside. Crack open the remaining 2 eggs and add the yolks and whites to the bowl; discard those shells. Using a fork, beat the eggs until thoroughly blended.
- Bring a small saucepan three-fourths full of water to a boil over high heat. Reduce the heat to medium so the water maintains a simmer. Place one of the reserved eggshells in the simmering water for 10 to 15 seconds. Using a slotted spoon, carefully remove the eggshell and place upside down on a paper towel-lined plate to dry. Repeat with the remaining eggshells.
- In a nonstick sauté pan over medium heat, melt the butter. Add the beaten eggs, season with salt and pepper, and stir constantly with a wooden spoon until the eggs have thickened into small curds, 3 to 5 minutes.
- Place the empty eggshells in egg cups. Fill the shells with the scrambled eggs, dividing evenly. Garnish with the chives and a small spoonful of caviar. Serve immediately.
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