Bearnaise Deviled Eggs With Caviar And Fried Shallots
Serves: 6
Cierra Adams
1 January 1970
Based on User reviews:
51
Spice
58
Sweetness
48
Sourness
39
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 cup
Rice Flour1 cup
Champagne Vinegar1 cup
White Wine (dry)8 tbsps
Butter (melted)1
Salt12
Eggs2 tbsps
Creme Fraiche2 tbsps
Mayonnaise1 tbsp
Dijon Mustard60 g
CaviarDirections:
1
For the fried shallots: Fill a deep, heavy skillet with 1 inch of oil and heat to 350 degrees F
2
Slice the shallots thinly, and separate into rings
3
Dust with rice flour, and then drop into the hot oil
4
Fry until golden brown and crispy
5
Remove to a paper towel to drain
6
Season with salt and pepper
7
For the bearnaise sauce: In a small saucepan over medium-high heat, combine half of the tarragon with the shallots, vinegar and wine
8
Bring to a simmer and cook until reduced by half, about 10 minutes
9
Remove from the heat and set aside to cool
10
Blend the egg yolks and 1/4 cup of the bearnaise reduction together in a blender
11
With the blender running, add one-third of the melted butter in a slow, steady stream
12
Once the butter emulsifies, turn the blender speed up to high and add the remaining butter
13
Add the remaining half of the tarragon, season with salt and pepper, and give the sauce one more buzz
14
Set aside in a warm spot to hold
15
For the deviled eggs: To make perfect hard-boiled eggs, place the eggs in a saucepan of cold water and bring to a boil over high heat
16
Once the water boils, immediately turn off the heat and let sit for exactly 14 minutes
17
Transfer the eggs to a bowl of cold water, let cool, and then peel
18
Slice the eggs in half, and then slice a sliver off the bottom so they will stand erect on the plate
19
Remove the yolks to a food processor
20
Season a bowl of cold water very generously with salt, and stir until dissolved
21
Rinse the egg whites in the salt water to remove any remaining yolk--this way, you season the eggs at the same time
22
To the yolks in the food processor, add 1/4 cup of the bearnaise sauce and the creme fraiche, mayonnaise, mustard and lemon juice
23
Process until completely smooth--you may have to add a few drops of water to loosen
24
Season with salt
25
Transfer the egg yolk mixture to a piping bag fitted with a large circle tip, and pipe the filling into the egg whites
26
Top with caviar, fried shallots and tarragon tips