After reading a NY Times article on farmed caviar, I decided to try one for a deviled eggs recipe. I ordered the DeScietra Osetra (Germany) from Zabar’s Online. I’m not an expert on caviar but thought these little grayish eggs to be quite delicious – both on its own as well as with recipe.
Christmas Eve Brunch with my Family:
Deviled Eggs with Caviar (recipe below)
Currant Scones (favorite recipe from my mother-in-law)
Ella’s French Toast (with Ella’s white bread)
Cornmeal Molasses Bread (Ella’s)
Raspberry Butter (Ina Gartner recipe)
Buttery Scrambled Eggs (Ina Gartner recipe)
Sour Cream Coffee Cake (Ina Gartner recipe)
Roasted New Potatoes (made by my sister)
Prosciutto Frittata (made by my sister)
Deviled Eggs with Caviar
(from Cocktail Food, Mary Corpening Barber and Sara Corpening Whiteford)
|6 small eggs, cold
2 1/4 tsps. kosher salt
1/4 C. sour cream
3 T. minced onion
2 tsps. lemon juice
|1/2 tsp. minced lemon zest|
1 T. high-quality caviar
24 3/4-inch-long chive tips
Place the eggs in a medium saucepan. Add enough water to cover the eggs by more than 1 1/2 inches. Add 2 tsps. of the kosher salt (salt makes peeling the eggs easier). Bring to a boil over high heat. Remove from the heat, cover, and let sit for 12 minutes. Pour out the hot water. Rince the eggs uner cold running water for 2-3 minutes. Pour out any excess water and shake the pan to roll the eggs to that they collide and the shells crack. Cover with cold water. Peel under running water, rinsing off any remaining pieces of shell. Cut a thin slice off the top and bottom of each egg; be careful not to cut the yolk. Cut the eggs in half crosswise, not lengthwise. Remove the yolks and place in a small bowl. Arrange the whites, flat-side down, on a serving platter.
Combine the yolks with the sour cream, onion, lemon juice, lemon zest, and the remaining 1/4 tsp. kosher salt in a small bowl using a fork. Mash until creamy and well blended.
To assemble: Place the yolk mixture in a sealable plastic bag and squeeze into one corner. Cut a 1/4-inch tip off the corner and pipe even amounts into the egg whites until filled. Top each egg with a 1/4 tsp. caviar (I added a bit more). Garnish with 2 chive tips set in a crisscross design (I sprinkled with chopped chives). Serve immediately.
do-ahead tips: The eggs can be cooked and filled up to 1 day in advance and refrigerated. Return to room temperature for about 2 hours. When ready to serve, garnish with caviar and chives.
yield: 12 egg halves