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Gallery Scrambled Eggs with Creme Fraiche and Caviar in Eggshell Cups Recipe Summary Servings: 8
Ingredients Ingredient Checklist 8 large brown or white eggs (or a mix) 1/4 cup heavy cream Coarse salt and freshly ground pepper 4 tablespoons unsalted butter Creme fraiche, or sour cream, for serving Salmon roe or sevruga caviar (or both), for serving
Variations Martha has prepared the recipe using half the amount of each ingredient. Variations Martha has also prepared this recipe with no heavy cream but with 5 tablespoons butter. She added 2 tablespoons coarsely chopped fresh tarragon in step 2, after adding the eggs.
Gallery Scrambled Eggs with Creme Fraiche and Caviar in Eggshell Cups
Recipe Summary Servings: 8
Gallery
Scrambled Eggs with Creme Fraiche and Caviar in Eggshell Cups
Scrambled Eggs with Creme Fraiche and Caviar in Eggshell Cups
Scrambled Eggs with Creme Fraiche and Caviar in Eggshell Cups
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
Ingredients
Ingredients
- 8 large brown or white eggs (or a mix) 1/4 cup heavy cream Coarse salt and freshly ground pepper 4 tablespoons unsalted butter Creme fraiche, or sour cream, for serving Salmon roe or sevruga caviar (or both), for serving
Directions
Bring a large pot of water to a boil. Hold an egg in one hand, tapered end up. Place an egg topper over the top, and squeeze, using a scissor motion. Discard top of egg shell. Pour egg into a medium bowl. Repeat with remaining eggs. Boil shells 5 minutes. Using a slotted spoon, transfer to a wire rack. Let dry, cut sides down.
Whisk together eggs and cream. Season with salt and pepper. Melt butter in a large nonstick skillet over medium heat. Add eggs. Using a rubber spatula, stir to create curds and slide eggs from edges to center. Cook until set, 3 to 4 minutes.
Transfer eggs to a pastry bag fitted with a 1/2-inch plain round tip. Pipe eggs into shells. Transfer shells to egg cups. Top with creme fraiche and caviar.
Variations Martha has prepared the recipe using half the amount of each ingredient.
Variations Martha has also prepared this recipe with no heavy cream but with 5 tablespoons butter. She added 2 tablespoons coarsely chopped fresh tarragon in step 2, after adding the eggs.
Variations
Martha has prepared the recipe using half the amount of each ingredient.
Martha has also prepared this recipe with no heavy cream but with 5 tablespoons butter. She added 2 tablespoons coarsely chopped fresh tarragon in step 2, after adding the eggs.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Scrambled Eggs with Creme Fraiche and Caviar in Eggshell Cups
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Scrambled Eggs with Creme Fraiche and Caviar in Eggshell Cups
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
