The inspiration: eggs, left-over caviar, and a need for Brunch. I searched on epicurious for recipes with “egg caviar” and came up with a recipe for “Caviar Eggs” (imagine!) The gorgeous photo of the eggshell stuffed with scrambled eggs topped with vodka-spiked whipped cream and glistening caviar was very intriguing. What’s not to like? Here is the link to the original recipe: http://www.epicurious.com/recipes/food/photo/Caviar-Eggs-350244.
I reduced the recipe to serve four and, of course, didn’t follow it exactly. For one thing, I didn’t boil the eggshells; I simple let the soak in very hot, soapy water for about 10-minutes and then rinsed and dried them. Also I didn’t measure the whipped cream ingredients, just eyeballed the proportions.
The most challenging aspect of this recipe is getting the eggs out of the shells without destroying the shells. I luckily have an eggshell cutter. I’ve only ever used it to cut the tops off of soft-boiled eggs, but, with a little care, it worked fine for opening. The recipe has you cut the tops off with a pairing knife. I guess it can be done, but I was glad I had my cutter!
The scrambled eggs take a little “technique” too. You want them very creamy and to have a very small curd so you have to stir them constantly. I used a whisk to keep the eggs moving in the pan. Also use low or medium-low heat and pull the pan off the heat as soon as the eggs are set.
I served my eggs with some bacon I topped with black pepper and shave Parmigiano cheese.
Below is my recipe for Caviar Eggs for Four
4 large eggs
1/4 cup chilled heavy cream
1 teaspoon fresh lemon juice
1 teaspoon vodka
1/8 teaspoon plus a pinch of cayenne, divided
1 tablespoons salted butter
2 tablespoons caviar
Open and sterilize eggshells:
Carefully remove top third of each eggshell using an eggshell cutter or 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. Soak eggs in very hot, soapy water for 10-minutes. Rinse and dry the shells, set aside in egg cups to hold 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.
Thoroughly beat eggs with 1/8 teaspoon salt, and a pinch of cayenne. Melt remaining butter in nonstick skillet over medium-low heat. Add the egg mixture and cook, stirring constantly, until eggs are just scrambled, 3 to 5 minutes. Divide among shells and top with whipped cream and caviar. Serve!