Caviar Stuffed Eggs Food
CAVIAR EGGS
Provided by Colin Cowie
Categories Egg Fish Appetizer Breakfast Brunch Cocktail Party Easter Quick & Easy Spring Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 7
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.
STUFFED EGGS WITH CAVIAR
Categories Egg Game Appetizer Cocktail Party Oscars New Year's Eve Winter Engagement Party Gourmet
Yield Makes 12 stuffed eggs
Number Of Ingredients 5
Steps:
- In a saucepan combine eggs with enough cold water to cover by 1 inch and bring water just to a boil. Remove pan from heat and let eggs stand, covered, 7 minutes if using quail eggs or 17 minutes if using large eggs. Drain hot water from pan and run cold water over eggs, cracking shells against side of pan. Peel eggs.
- Cut a paper-thin slice off both ends of eggs to enable them to stand upright. If using quail eggs, cut one third off narrow end of each, discarding tops; if using large eggs, halve crosswise. Carefully remove yolks from whites and in a bowl mash yolks with a fork. If using quail eggs, stir in smaller measures of mayonnaise, shallot, and tarragon with salt and pepper to taste. If using large eggs, stir in larger measures of same ingredients with salt and pepper to taste. Spoon yolk mixture into whites and smooth tops. Chill stuffed eggs, covered with plastic wrap, at least 30 minutes and up to 4 hours.
- Just before serving top eggs with caviar.
CAVIAR EGGS
Provided by Louis Outheir
Categories Egg Appetizer Quick & Easy Seafood Pan-Fry Gourmet Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 (first course) servings
Number Of Ingredients 9
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.
EGGS STUFFED WITH SMOKED SALMON AND CAVIAR
Categories Egg Herb Appetizer Low Carb Salmon Summer Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Line rimmed baking sheet with paper towels. Blend 3 tablespoons chives, oil, and lemon juice in medium bowl. Mix in smoked salmon. Fold in caviar. Chop 4 egg yolks (reserve remainder for another use) and stir into salmon mixture. Season to taste with ground black pepper. Pile 1 generous tablespoon salmon mixture in cavity of each egg-white half. Arrange eggs on prepared sheet. Cover with plastic; refrigerate up to 8 hours.
- Place eggs on platter. Sprinkle with additional chives. Garnish with lemon wedges and herb sprigs.
ELEGANT STUFFED EGGS ROMANOFF FOR NEW YEAR'S EVE
Rich, elegant and delicious stuffed eggs with Roquefort, caviar, chives, butter, lemon, and a dash of cayenne! These are the perfect elegant appetizer to enjoy with a glass of champagne for New Year's eve, or other festive occasion.
Provided by BecR2400
Categories Very Low Carbs
Time 25m
Yield 24 egg halves
Number Of Ingredients 7
Steps:
- Cut eggs lengthwise; remove yolks.
- Crush Roquefort and mix with caviar, chives, butter, lemon juice, dash of cayenne and mashed yolk of 12 eggs.
- Fill egg whites through pastry bag. Put in refrigerator until ready to serve.
Nutrition Facts : Calories 91.7, Fat 7.4, SaturatedFat 3.5, Cholesterol 126, Sodium 230.7, Carbohydrate 0.7, Sugar 0.3, Protein 5.6
STUFFED EGGS WITH CAVIAR
Categories Egg Fish Cocktail Party New Year's Eve Mayonnaise Chill Sour Cream Gourmet
Yield Makes 24 stuffed eggs
Number Of Ingredients 5
Steps:
- Cut a paper-thin slice off the ends of each egg and halve the eggs crosswise. Force the yolks through a sieve into a bowl and stir in the mayonnaise, the sour cream, the lemon juice, and salt and pepper to taste. Transfer the filling to a pastry bag fitted with a large decorative tip and pipe it into the egg whites, mounding it. The stuffed eggs may be made 1 day in advance and kept covered and chilled. Just before serving, top the eggs with the caviar.
CAVIAR EGG SALAD APPETIZER
A nice extravagant way to end the year! Also to start the New Year! New Year 2011 I made stuffed eggs using wasabi caviar. My eggs peeled so nice I just had to stuff them. Using less mayo/ smart balance. And a touch of horseradish mustard to the yolk mixture.
Provided by Rita1652
Categories Spreads
Time 20m
Yield 1 appetizer shared by many, 16 serving(s)
Number Of Ingredients 7
Steps:
- Mix together eggs, onion, mayonnaise and pepper.
- Mound onto a festive plate.
- Spread each caviar across each half of the mound.
- Arrange toast around the mound.
- Serve using a plastic or porcelain spreader.
- Caviar and metals don't mix.
Nutrition Facts : Calories 122, Fat 8.9, SaturatedFat 1.9, Cholesterol 179.6, Sodium 322.6, Carbohydrate 4.1, Fiber 0.1, Sugar 1.3, Protein 6.8
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