Caviar Eggs

Revisado por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 29 Ene 2026

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This elegant vegetarian starter offers a refined twist on the classic scramble, presenting delicate eggs back in their own meticulously cleaned shells. The combination of warm, buttery eggs and chilled, vodka-infused double cream creates a sophisticated contrast in temperatures and textures. Finished with a spoonful of salty osetra or rainbow trout caviar, it is a dish that celebrates luxury through simple, high-quality ingredients and precise preparation.

Perfect for a celebratory brunch or as a striking commencement to a dinner party, these caviar eggs are as much a visual triumph as they are a culinary one. The hint of cayenne pepper provides a gentle warmth that balances the richness of the cream and the brine of the caviar. Serving these in individual glass tumblers or traditional eggcups ensures a beautiful table presentation that your guests will admire before their first bite.

Ingredients for Caviar Eggs

6 huevos grandes
2 teaspoons distilled white vinegar
60ml chilled double cream
1 cucharadita de jugo de limón fresco
1 teaspoon vodka
1/8 teaspoons 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

How to make Caviar Eggs

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.

Beat cream with a whisk until it just holds stiff peaks, then beat in lemon juice, vodka, 1/4 teaspoons salt, and 1/8 teaspoons cayenne.

Lightly beat eggs with a fork, then add 1 1/2 tablespoons butter, 1/8 teaspoons 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.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.