33 Caviar with Creamed Eggs

Preparation info
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Appears in

By Michel Guérard

Published 1978

  • About

Oeufs poule aux caviar ‘Eggs overflowing with caviar’


Main ingredients

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


Preparing the eggshells

  1. 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.