Oeufs Brouilles a la Michel Guerard - (French Scrambled ...

Recipe Ingredients

6 cups	1188g / 41oz	Eggs (large)
1 tablespoon	15ml	Butter
2 tablespoons	30ml	Creme fraiche
6 tablespoons	90ml	Finely-chopped shallots
1 tablespoon	15ml	Finely-chopped chives
		Salt - to taste
		Freshly-ground black pepper - to taste
3 oz	85g	Caviar
12		Toasted bread - (long and thin)

Recipe Instructions

With a serrated knife, cut each egg shell about 1/2-inch from the pointed end. Empty the raw eggs into a bowl and reserve. Wash the egg shells (tops and bottoms) in warm water, then turn them upside down on a towel to dry completely.

Over very low heat melt the butter in a saucepan just large enough to hold the eggs. Beat the eggs with a whisk, pour through a sieve into the warm butter, and return to the very low heat. Beat constantly with the whisk, gradually increasing the heat, until the eggs are thick and creamy, not solid.

Remove the eggs immediately from the heat and continue whisking while adding the cream, shallots, chives, salt and pepper.

Place the dried eggshells in egg cups. Using a teaspoon, carefully fill each shell 3/4 full with the creamed eggs, then finish filling each shell with 1 tablespoon of caviar. The caviar should be slightly domed on top. Place the little top of each shell on the caviar. Serve with toast.

This recipe yields 4 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9332) - from the TV FOOD - NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.