creamy eggs topped with Russian caviar tucked into a perfect little egg cup...
one of my all time favorite savory treats.
so simple, so delicious, so delicate and SOOOO EASY !...
if you have the right tool !
i spotted this little uni-tasker egg gadget about 6 years ago, but i couldn't justify paying the whopping $55.00 for something that does one thing. well, now that Rosle is making one and it only costs $20.00 bucks...i finally snatched one up. now I can make the fancy looking froo froo caviar egg cup that i fell in love with years ago at L'Orangerie Restaurant. piled high with caviar... my eyes would light up as it was brought to the table by the waiter wearing white gloves. although it's doors are closed now, i'll never forget the wonderful dinners i had there and ordering this decadent first course every time.
i missed my delicious little caviar egg cup...until now.
the Rosle Egg Topper...a must buy. as far as gadgets go? this one is worth it. it does it's job and it does it well. i purchased mine at Sur la Table, but i'm sure you can get one on line HERE or at the Sur la Table website...HERE.
this post isn't so much about the recipe, i'm sure you can all figure it out, but here is how i make caviar eggs. these are not your every day scrambled eggs...they have way to much cream and butter, but they work well for the presentation in the shell and the rich creamy eggs compliment the savory dollop of caviar.
RECIPE FOR CREAMY EGGS
(if you want concrete Martha Stewart instructions click HERE, but this is how i roll...pretty much the same idea.)
first...top your eggs with your new topper...snap the topper once on the egg, then when you see a slight crack carefully slip a thin knife in and ever so carefully pry the top off. you'll get the hang of it quickly.
remove egg from shell and clean inside well. carefully dunk them into a pot of boiling water for a min or two to remove any impurities and set them upside down to dry while cooking eggs.
you'll need...about 1 per egg cup
salt, but remember the caviar is salty
pepper (white is best)
and your choice of topping
and toast, of course.
if filling egg cups you'll need to add one or two more eggs than you need. the pan and the pastry bag will catch a bit...besides you might have an accident with one of your shells.
use about 1/2 Tbsp heavy cream per egg (might need a little more. i don't measure)
dash salt and pepper
whisk well, but not fluffy
start your pan on low and add a healthy (more than usual) pat of butter to coat.
add the eggs and let them get started...these need to be cooked low and slow, stirring all along to prevent large curds from forming.
the key is to take them off the heat before you think they are done. you can always cook them more, but you can't undo something that has been over cooked.
use your judgement...remember these need to be soft enough to go into a piping bag, but firm enough to hold shape and support your topping.
fill a pastry bag with eggs and start to assemble. caviar isn't necessary, but it sure elevates the dish to something special. small diced smoked salmon with a dollop of creme fraiche is delicious as well.
the toast?...i think the best way is to saute with butter in a pan...for some reason it tastes better than out of the toaster.