Coddled Eggs with Caviar

• 4 large eggs
• 1/4 cup water
• 2 tablespoons heavy cream
• 1 teaspoon unsalted butter
• 2 tablespoons caviar
• Salt to taste
• Fresh chives for garnish

Steps

1. 1 Preheat oven to 325°F.
2. 2 Crack each egg into individual greased ramekins.
3. 3 Add 2 tablespoons water and a drizzle of cream to each ramekin.
4. 4 Dot each egg with a small piece of butter.
5. 5 Place ramekins on a baking sheet and bake for 6 minutes, or until whites are set but yolks remain runny.
6. 6 Carefully remove from oven and top each egg with a tablespoon of caviar.
7. 7 Garnish with fresh chives and serve immediately with a sprinkle of salt to taste.

Equipment

• Oven-safe ramekins
• Baking sheet

Variations

• For a creamier texture, cook eggs in a water bath.

Substitutions

• If caviar is unavailable, substitute with finely chopped smoked salmon or trout.

Pairings

• Toasted brioche
• Blinis
• Smoked salmon

Nutrition

Tips

• Use the freshest eggs possible for the best texture.
• Experiment with different types of caviar to find your favorite flavor.

Storage

Best enjoyed fresh; not ideal for storage due to the delicate nature of the eggs and caviar.

Freezing: Does not freeze well due to the texture of the eggs and caviar.

Serving Suggestions

• Serve with toasted brioche or blinis for a decadent breakfast.
• Pair with a crisp, dry sparkling wine.

FAQ