33 Caviar with Creamed Eggs

Name: Caviar with Creamed Eggs
Yield: For four people
Cuisine: French
Ingredients: ½ tablespoon finely-chopped fresh chives; 50 g (1¾ oz) finely-chopped onion; 2 teaspoons salt; 2 teaspoons butter, softened to room temperature; 8 very fresh eggs; 4 x 30 g (1 oz) pots Iranian Sevruga caviar; 12 ‘soldiers’ of bread, toasted under the grill or 12 hot cooked asparagus spears; freshly-ground pepper; 1 tablespoon double cream

Preparation info

For
four
people

Difficulty
Easy

Appears in

Cuisine Gourmande

By Michel Guérard

Published 1978

About

Oeufs poule aux caviar ‘Eggs overflowing with caviar’

Ingredients

Main ingredients

8 very fresh eggs
50 g (1¾ oz) finely-chopped onion

Europe
France
Starter
Mediterranean

Method

Preparing the eggshells

Slice the tops off the eggs with a fine saw-edged knife, cutting the shell about 1 cm (½ inch) above its widest part. Empty six of the eggs into one bowl, and two (to be used for another recipe) into another. Wash all eight shells and their ‘hats’ in hot water and put them on a cloth to dry.