Caviar Eggs

Caviar Eggs
Photo by Romulo Yanes


  • 1 teaspoon vodka
  • 2 tablespoons domestic caviar such as osetra or rainbow trout
  • 3 tablespoons unsalted butter
  • 2 teaspoons distilled white vinegar
  • 1 teaspoon fresh lemon juice
  • ¼ cup chilled heavy cream
  • 6 large eggs
  • + 2 more ingredients
    • 1/8 teaspoon plus a pinch of cayenne pepper
    • a 6- to 8-inch nonstick skillet

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 ad...

View full recipe at Epicurious


Variations on Caviar Eggs

  • Caviar Eggs
    • 2 tablespoons shallots
    • 8 slices multigrain bread
    • 4 ounces Beluga, Osetra, or Sevruga Caviar
    • 1 tablespoon chives
    • Ground white pepper
    • +1 other ingredients

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