Eggs with caviar

December 17, 2008

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Serves 6

The important part here is to move the eggs quickly from boiling water to very cold water. Immediately remove a wide band of shell from each one. The whites shrink a little to make peeling easier and prevent a green line from forming around the yolks. Salmon caviar is bright red and much less expensive than other varieties.

6 eggs
Salt and pepper, to taste
3 tablespoons salmon (red) caviar, or to taste
1. Bring a large saucepan of water to a boil. Lower the eggs into the water. Let the water bubble gently for 9 minutes exactly.

2. Transfer the eggs to a bowl of very cold water. Let the cold tap run into the bowl. Peel the eggs and return them to the cold water until they are cold.

3. Dry the eggs, halve them horizontally. Cut a slice from the rounded side of each half and set the halves on a platter. Sprinkle lightly with salt and pepper. Add a dab of caviar to each one. Sheryl Julian


Think small, simple, unadorned: Dab caviar on golden yolks. (Food styling/Sheryl Jullian and Karoline Boehm Goodnick; Photo by Wendy Maeda) Think small, simple, unadorned: Dab caviar on golden yolks.