Oeufs Brouilles A La Michel Guerard (French Scrambled Eggs With Caviar)
Serves: 5
Cierra Adams
1 January 1970
Based on User reviews:
41
Spice
47
Sweetness
44
Sourness
39
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
6 large
Egg1 tbsp
Butter2 tbsps
Creme Fraiche6 tbsps
Shallot (finely chopped)1 tbsp
Chives (finely chopped)1
Salt90 g
CaviarDirections:
1
With a serrated knife, cut each egg shell about 1/2-inch from the pointed end
2
Empty the raw eggs into a bowl and reserve
3
Wash the egg shells (tops and bottoms) in warm water, then turn them upside down on a towel to dry completely
4
Over very low heat melt the butter in a saucepan just large enough to hold the eggs
5
Beat the eggs with a whisk, pour through a sieve into the warm butter, and return to the very low heat
6
Beat constantly with the whisk, gradually increasing the heat, until the eggs are thick and creamy, not solid
7
Remove the eggs immediately from the heat and continue whisking while adding the cream, shallots, chives, salt and pepper
8
Place the dried eggshells in egg cups
9
Using a teaspoon, carefully fill each shell 3/4 full with the creamed eggs, then finish filling each shell with 1 tablespoon of caviar
10
The caviar should be slightly domed on top
11
Place the little top of each shell on the caviar
12
Serve with toast