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Recipe : ** French Scrambled Eggs With Caviar/Œufs Bouillés À La Michel Guérard

French Scrambled Eggs With Caviar/Œufs Bouillés À La Michel Guérard
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Course:
Main Dish

Practical information

  • Prep time
    5 min
  • Cooking
    20 min
  • Ready in
    25 min
  • Difficulty
    Very easy
  • Price
    High budget
  • Rate:
             

Categories

Difficulty:
easy recipe
Category:
Egg Cheese and Diary
Tags:
Michel Guérard

Recipe's Ingredients

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  • 6 lrg eggs
  • 1 tablespoon butter
  • 2 tablespoons crème fraiche
  • 6 tablespoons finely-chopped shallots
  • 1 tablespoon finely-chopped chives
  • salt to taste
  • freshly-ground black pepper to taste
  • 12 toasted bread - (long and thin)
  • 90 g caviar

  • Recipe preparation steps

  • 1
    With a serrated knife, cut each egg shell about 1/2-inch from the pointed end.
  • 2
    Empty the raw eggs into a bowl and reserve.
  • 3
    Wash the egg shells (tops and bottoms) in warm water, then turn them upside down on a towel to dry completely.
  • 4
    Over very low heat melt the butter in a saucepan just large enough to hold the eggs.
  • 5
    Beat the eggs with a whisk, pour through a sieve into the warm butter, and return to the very low heat.
  • 6
    Beat constantly with the whisk, gradually increasing the heat, until the eggs are thick and creamy, not solid.
  • 7
    Remove the eggs immediately from the heat and continue whisking while adding the cream, shallots, chives, salt and pepper.
  • 8
    Place the dried eggshells in egg cups.
  • 9
    Using a teaspoon, carefully fill each shell 3/4 full with the creamed eggs, then finish filling each shell with 1 tablespoon of caviar.
  • 10
    The caviar should be slightly domed on top.
  • 11
    Place the little top of each shell on the caviar.
  • 12
    Serve with toast.
  • Ready !