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Receta Caviar Topped Scrambled Eggs In Eggshells

by Global Cookbook

Ingredientes

8 lrg Large eggs Coarse salt to taste Freshly-grnd black pepper to taste 5 Tbsp. unsalted butter

2 Tbsp. coarsely-minced fresh tarragon Creme fraiche or possibly lowfat sour cream for serving Caviar or possibly salmon roe for serving

Direcciones

1. Bring a large pot of water to a boil. Use an egg topper to carefully remove the tops of the Large eggs. Pour the Large eggs into a medium bowl. Add in empty shells to boiling water, and boil for 5 min. Place shells upside down on a wire rack to dry.
2. In a medium bowl, whisk Large eggs with salt and pepper. Heat 3 Tbsp. butter in a large nonstick skillet over medium heat. Add in Large eggs, and dot with remaining 2 Tbsp. butter. Sprinkle with tarragon. Cook, bringing the Large eggs from the sides of the skillet toward the center with a rubber spatula, till set, about 2 min. Remove skillet from heat.
3. Transfer cooked Large eggs to a pastry bag fitted with a 1/2-inch plain tip. Pipe Large eggs into empty shells. Place filled eggshells into eggcups. Top with a small dollop of creme fraiche or possibly lowfat sour cream and caviar or possibly salmon roe. Serve immediately.
4. This recipe yields 4 to 6 servings.

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