Best 12 Scrambled Eggs With Caviar Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a luxurious and delectable culinary experience with our exquisite scrambled eggs with caviar recipe. This dish epitomizes culinary artistry, seamlessly blending the velvety texture of scrambled eggs with the briny, umami-rich flavor of caviar. Prepare to tantalize your taste buds with this symphony of flavors, perfect for a special brunch or an elegant dinner. Our curated collection of recipes offers variations to suit your preferences, whether you prefer a classic preparation or a more adventurous twist. From the traditional method to innovative combinations with smoked salmon and truffle oil, each recipe promises an unforgettable gastronomic journey. Discover the art of creating this iconic dish and elevate your culinary repertoire to new heights.

Here are our top 12 tried and tested recipes!

OEUFS BROUILLES A LA MICHEL GUERARD (FRENCH SCRAMBLED EGGS WITH CAVIAR)



Oeufs Brouilles a la Michel Guerard (French Scrambled Eggs with Caviar) image

Provided by Food Network

Categories     appetizer

Time 1h

Yield 4 servings

Number Of Ingredients 8

6 large eggs
1 tablespoon butter
2 tablespoons creme fraiche
6 tablespoons finely chopped shallots
1 tablespoon finely chopped chives
Salt and freshly ground black pepper
3 ounces caviar
12 long thin pieces of toasted bread

Steps:

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

TRUFFLED SCRAMBLED EGGS



Truffled Scrambled Eggs image

Provided by Ina Garten

Categories     main-dish

Time 15m

Yield 3 servings

Number Of Ingredients 7

1 1/2 tablespoons unsalted butter, at room temperature
8 extra-large eggs
1/4 cup half-and-half or milk
Kosher salt and freshly ground black pepper
2 tablespoons truffle butter
3 slices brioche bread, toasted
Minced fresh chives, for garnish

Steps:

  • Place a medium (10-inch) saute pan over low heat. Add the butter and allow it to melt but not completely. In a large bowl, whisk together the eggs, half-and-half, 1 teaspoon salt, and 1/2 teaspoon pepper until the yolks and whites are just blended. Pour the mixture into the pan but don't mix it.
  • Allow the eggs to warm slowly over low heat without stirring them. This may take 3 to 5 minutes, so be patient! As soon as the eggs start to cook on the bottom, use a rubber spatula to scrape the bottom of the pan and fold the cooked eggs over the uncooked eggs. Once the eggs start to look a little custardy, stir them rapidly with the spatula until they are the texture of very soft custard. Remove the pan from the heat before the eggs are fully cooked, as they will continue to cook in the warm pan. Immediately, stir the truffle butter into the eggs. This will stop the cooking.
  • Cut the slices of toast in half diagonally and place them on 3 dinner plates. Spoon the scrambled eggs over the toasts and garnish with minced chives. Sprinkle with salt and serve hot.

SCRAMBLED EGGS WITH CAVIAR IN EGGSHELL CUPS



Scrambled Eggs with Caviar in Eggshell Cups image

Categories     Egg     Side     Pastry     Boil     Caviar

Yield serves 4

Number Of Ingredients 4

8 large eggs
4 tablespoons (1/2 stick) unsalted butter
Crème Fraîche or Sour Cream (optional)
Sevruga or osetra caviar

Steps:

  • Prepare eggshell cups Bring a large pot of water to a boil. Hold a large egg in one hand, tapered end up. Place an egg topper (a special tool for neatly snipping off the tip of the shell) over the top and squeeze, using a scissor motion. Discard top of egg. Pour egg into a medium bowl. Repeat with remaining eggs. Boil shells for 5 minutes. Using a slotted spoon, transfer to a wire rack. Let dry, cut sides down.
  • Prepare eggs Scramble eggs, using the butter and a large skillet. Transfer eggs to a pastry bag fitted with a 1/2-inch plain round tip (wrap bag with a kitchen towel if necessary, as eggs will be very hot). Pipe eggs into shells. Transfer shells to egg cups. Serve with a dollop of crème fraîche or sour cream, if desired. Top with caviar.

SCRAMBLED EGGS WITH CAVIAR



Scrambled Eggs With Caviar image

Provided by Bryan Miller And Pierre Franey

Categories     breakfast, easy, quick, main course

Time 5m

Yield 4 servings

Number Of Ingredients 5

8 large eggs
1/2 cup heavy cream
2 tablespoons butter
Salt to taste
4 tablespoons sevruga caviar or chopped smoked salmon

Steps:

  • In a bowl, beat eggs and cream until well blended.
  • In a saucepan over medium flame, melt one tablespoon of the butter. Add eggs, and cook over medium-low heat, stirring all around sides and bottom with a plastic spatula. When mixture is slightly thickened, add remaining butter and salt to taste. Do not overcook eggs or they will toughen. When eggs are firm but moist, remove from heat.
  • Transfer eggs to individual warm ramekins. Top each with a tablespoon of caviar. Serve immediately.

Nutrition Facts : @context http, Calories 314, UnsaturatedFat 11 grams, Carbohydrate 2 grams, Fat 27 grams, Protein 16 grams, SaturatedFat 14 grams, Sodium 354 milligrams, Sugar 1 gram, TransFat 0 grams

SLOW-COOKED SCRAMBLED EGGS WITH CAVIAR



Slow-Cooked Scrambled Eggs with Caviar image

Provided by Ina Garten

Categories     main-dish

Time 15m

Yield 2 servings

Number Of Ingredients 7

4 extra-large eggs
Splash half-and-half
Pinch kosher salt
Pinch freshly ground black pepper
2 tablespoons (1/4 stick) unsalted butter, divided
2 slices toasted brioche
2 teaspoons malossol caviar, osetra or sevruga

Steps:

  • Whisk the eggs in a bowl with the half-and-half, salt, and pepper. Heat 1 tablespoon of butter in a large saute or omelet pan. Add the eggs and cook them over medium heat, stirring constantly, until the desired doneness. Off the heat, add 1 more tablespoon of butter and stir until it's melted. Check for seasonings. Serve hot on a slice of toasted brioche with 1 teaspoon of caviar per person.

CREAMY SCRAMBLED EGGS WITH CAVIAR RECIPE



Creamy Scrambled Eggs with Caviar Recipe image

Last night I went through 72 eggs worth of scrambled eggs doing some recipe research. Of course, the great thing about developing recipes for a living is that when the clock strikes 2 a.m. and you realize you haven't eaten all night, the solution is usually right in front of you. But what to pair with that final batch of ultra-rich and creamy eggs? Most people don't think caviar when searching for a midnight snack, but why not?

Provided by J. Kenji López-Alt

Categories     Breakfast     Brunch     Appetizers and Hors d'Oeuvres     Breakfast and Brunch     Mains

Time 5m

Yield 4

Number Of Ingredients 8

4 eggs
1/4 teaspoon kosher salt
1 tablespoon unsalted butter
1 tablespoon heavy cream
1-2 ounces caviar (see note)
1/4 cup sour cream
1/4 cup finely chopped red onions or shallots
2-3 slices toast (see note)

Steps:

  • Whisk together eggs and salt in medium bowl. Melt butter in 8-inch non-stick skillet over medium heat. Add eggs and cook, stirring continuously until they begin to set around the edges, about 1 minute. Reduce heat to medium low and continue to cook, gently stirring and scraping constantly until eggs are thick enough that the spatula leaves a trail in the bottom, about 1 minute longer. Continue to cook, stirring more vigorously to prevent eggs from forming large curds until eggs are just barely set and no liquid remains. Add heavy cream, stir to combine, and transfer eggs to serving plate.
  • Serve eggs immediately with toast, passing caviar, sour cream, and red onions at the table.

Nutrition Facts : Calories 196 kcal, Carbohydrate 9 g, Cholesterol 248 mg, Fiber 1 g, Protein 10 g, SaturatedFat 6 g, Sodium 322 mg, Sugar 2 g, Fat 13 g, ServingSize serves 4, UnsaturatedFat 0 g

CAVIAR-TOPPED SCRAMBLED EGGS IN EGGSHELLS



Caviar-Topped Scrambled Eggs in Eggshells image

Provided by Martha Stewart

Categories     Breakfast & Brunch Recipes

Number Of Ingredients 6

8 large eggs
Coarse salt and freshly ground pepper
5 tablespoons unsalted butter
2 tablespoons coarsely chopped fresh tarragon
Creme fraiche, or sour cream, for serving
Caviar or salmon roe, for serving

Steps:

  • Bring a large pot of water to a boil. Use an egg topper to carefully remove the tops of the eggs. Pour the eggs into a medium bowl. Add empty shells to boiling water, and boil for 5 minutes. Place shells upside down on a wire rack to dry.
  • In a medium bowl, whisk eggs with salt and pepper. Melt 3 tablespoons butter in a large nonstick skillet over medium heat. Add eggs, and dot with remaining 2 tablespoons butter. Sprinkle with tarragon. Cook, bringing the eggs from the sides of the skillet toward the center with a rubber spatula, until set, about 2 minutes. Remove skillet from heat.
  • Transfer cooked eggs to a pastry bag fitted with a 1/2-inch plain tip. Pipe eggs into empty shells. Place filled eggshells into eggcups. Top with a small dollop of creme fraiche or sour cream and caviar or salmon roe. Serve immediately.

BRIOCHE WITH CAVIAR AND SCRAMBLED EGGS



Brioche With Caviar And Scrambled Eggs image

Provided by Moira Hodgson

Categories     easy, quick, appetizer

Time 15m

Yield 6 servings

Number Of Ingredients 5

6 brioches
8 eggs
Coarse salt and freshly ground pepper to taste
4 tablespoons unsalted butter
4 ounces caviar

Steps:

  • Preheat oven to 350 degrees and heat the brioches. Meanwhile, prepare the eggs.
  • Beat the eggs with the salt and pepper. Add half the butter, cut in little pieces.
  • Melt the rest of the butter in a saucepan and then cook the eggs, but very slowly until they are soft but not dry.
  • Meanwhile, remove the brioches from the oven, cut off the tops and scoop out the insides. Keep the brioches warm.
  • Fill the brioches with the egg mixture and top with caviar. Place the lids at an angle on the side.

SCRAMBLED EGGS EN COQUE WITH CAVIAR



Scrambled Eggs en Coque with Caviar image

Categories     Egg     Fish     Breakfast     Brunch     Lunch     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 first-course servings

Number Of Ingredients 9

6 large eggs (in shells)
2 tablespoons heavy cream
5 tablespoons unsalted butter
1/4 teaspoon salt
1/4 teaspoon black pepper
3 (1/2-inch-thick) slices firm white bread such as pain de mie or Pullman loaf, crusts discarded
50 g caviar (preferably osetra)
Special Equipment
an egg topper or a sharp paring knife; 6 eggcups; 6 demitasse spoons

Steps:

  • Holding 1 egg narrow end up, remove top half inch of shell with egg topper or knife and discard. Pour egg into a bowl and reserve shell. Repeat with remaining eggs.
  • Rinse eggshells gently in water, then submerge in a 2-quart saucepan of water and bring to a boil, covered. Remove from heat, leaving shells in water to keep warm.
  • While shells come to a boil, add cream to eggs and whisk until well combined.
  • Melt 4 tablespoons butter in a double boiler or in a metal bowl set over a saucepan of barely simmering water, then cook egg mixture, gently whisking constantly, until the consistency of pudding (thick enough to mound), 15 to 20 minutes. Remove from heat and whisk in salt, pepper, and remaining tablespoon butter. Transfer to a 2-cup glass measure and keep warm, covered.
  • Toast bread and cut into long 1/2-inch-thick sticks.
  • While bread toasts, drain eggshells upside down on paper towels.
  • Put shells in eggcups, then pour egg mixture into shells, guiding flow with a small spoon. (Alternatively, put shells in an empty egg carton to stabilize while filling, then wipe shells clean before transferring to eggcups.) Spoon some caviar on top of each and serve with toast fingers.

CAVIAR EGGS



Caviar Eggs image

Provided by Louis Outheir

Categories     Egg     Appetizer     Quick & Easy     Seafood     Pan-Fry     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 (first course) servings

Number Of Ingredients 9

6 large eggs
2 teaspoons distilled white vinegar
1/4 cup chilled heavy cream
1 teaspoon fresh lemon juice
1 teaspoon vodka
1/8 teaspoon plus a pinch of cayenne, divided
2 tablespoons (cut into bits) plus 1 teaspoon unsalted butter, divided
2 tablespoons domestic caviar such as osetra or rainbow trout
Equipment: a 6- to 8-inch nonstick skillet

Steps:

  • Open and sterilize eggshells:
  • Carefully remove top third of each eggshell by tapping around egg with a paring knife, then gently pry off top and discard. Pour eggs into a bowl, reserving shells.
  • Use a knife to tear any membrane remaining in bottom of eggshells. Generously cover shells with cold water in a 3-qt saucepan and add vinegar. Simmer over medium heat, gently stirring occasionally and skimming off any foam, 15 minutes. Carefully transfer shells with a slotted spoon to a rack to cool. Gently wipe shells inside and out with a damp paper towel to clean completely. 3Put eggshells in eggcups or small glasses to keep them upright.
  • Whip cream and scramble eggs:
  • Beat cream with a whisk until it just holds stiff peaks, then beat in lemon juice, vodka, 1/4 teaspoon salt, and 1/8 teaspoon cayenne.
  • Lightly beat eggs with a fork, then add 1 1/2 tablespoons butter, 1/8 teaspoon salt, and remaining pinch of cayenne. Melt remaining tsp butter in nonstick skillet over medium heat, then cook egg mixture, stirring constantly, until eggs are just scrambled, 3 to 5 minutes. Divide among shells and top with whipped cream and caviar.

EGGS CAVIAR



Eggs Caviar image

Serve this old-school fancy brunch recipe of tender, fluffy eggs with briny caviar at any holiday brunch or anniversary party.

Provided by Nick Korbee

Categories     HarperCollins     Brunch     Egg     Caviar     Breakfast     New Year's Day

Yield Makes 1 serving

Number Of Ingredients 6

2 eggs
1 teaspoon Cognac (Pierre Ferrand 1840 is our go-to, but a little Hennessey never hurt nobody)
1 teaspoon unsalted butter
2 tablespoons sour cream or labneh
2 grams of your favorite caviar or roe
1 slice sourdough or pumpernickel rye bread, toasted and buttered

Steps:

  • Gently whip the eggs with a fork.
  • Heat a saucepan over medium heat, then add the Cognac and butter (they should sizzle/simmer immediately). Add the eggs and whisk constantly-working on and off the heat in order to develop the curds little by little and prevent the eggs from sticking or otherwise overcooking at the base of the pan-until the eggs begin to resemble a soft scramble. Add 1 tablespoon of the sour cream and stir to incorporate, letting the eggs sputter and pop a few times on the heat. Barely fold in the remaining sour cream (some streaks should still be visible).
  • Top the buttered toast with plenty of soft scrambled eggs and a heaping spoon of the caviar. Or pour eggs in a bowl and top the whole thing with the caviar, use the toast as a spoon, and knock yourself out.

SCRAMBLED EGGS WITH CREME FRAICHE AND CAVIAR IN EGGSHELL CUPS



Scrambled Eggs with Creme Fraiche and Caviar in Eggshell Cups image

Scrambled eggs spooned back into their shells and dotted with caviar are colorful, unusual, and delicious. Serve them as a first course or with brunch.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 6

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

Steps:

  • 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.

Tips:

  • Use fresh, high-quality ingredients for the best results.
  • Whisk the eggs thoroughly before cooking to ensure a smooth, even texture.
  • Cook the eggs over low to medium heat, stirring constantly, to prevent them from overcooking and becoming rubbery.
  • Season the eggs with salt and pepper to taste.
  • Garnish the eggs with caviar, chives, or other desired toppings before serving.

Conclusion:

Scrambled eggs with caviar is a delicious and luxurious breakfast or brunch dish that is sure to impress your guests. By following these tips, you can make perfect scrambled eggs every time.

Related Topics