Best Recipe for Oeufs Brouilles a la Michel Guerard (French Scrambled Eggs with Caviar)
Ingredients
- 6 large eggs
- 1 tablespoon butter
- 2 tablespoons creme fraiche
- 6 tablespoons finely chopped shallots
- 1 tablespoon finely chopped chives
- Salt and freshly ground black pepper
- 3 ounces caviar
- 12 long thin pieces of toasted bread
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.
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