Fabulous Recipe: Caviar In The Egg

Fabulous Recipe: Caviar In The Egg

This luxurious recipe is a treat for both your eyes and taste buds. Presentation is everything with the elegant egg shell display and guests will certainly be impressed with it’s contents. Rich and frothy egg topped with fine caviar, served with melba toast, is an excellent way to celebrate a special occasion. 


  • 12 jumbo eggs
  • 36 pieces melba toast (recipe below)
  • White pepper
  • ¼ cup cream
  • 2 tablespoons minced shallots
  • 8 ounces beluga, osetra, or sevruga caviar


1. Remove the tops of the eggs by holding the egg, point side up, in the palm of your hand. Place an inverted empty spice bottle on top of the pointed side of the egg and secure with thumb and forefinger of the same hand. With the other hand, using a heavy wooden spoon, hit the bottom of the bottle. The shock will create a crack around the top of the egg. Use a sharp knife to pry open. Pour egg into a metal bowl. Set aside.

2. Rinse the eggshells and their tops under warm running water. Turn them upside down on paper towels to dry, then set the bottom shells in egg cups. Set the egg cups on small serving plates. Arrange 3 toast points around the base of each egg cup.

3. Whisk the reserved eggs in the bowl, then strain through a fine sieve. Season the eggs with white pepper to taste.

4. Just before serving, cook eggs in a metal pot over low-medium heat. Whisk continuously. When the eggs start to thicken, whisk in the cream and the shallots. Cook, whisking constantly, 30 seconds longer. Remove from heat and immediately transfer to a glass bowl.

5. Spoon some of the egg mixture in each eggshell bottom, filling about two-thirds full. Spoon the caviar on top until full, then cover each egg with the top portion of its shell.

Serves 12 

This dish can be prepared up to 20 minutes in advance. Chopped smoked salmon can be substituted for the caviar.

Melba Toast

1. Toast the white bread until lightly browned. Remove the crusts and with a serrated knife, cut through each slice horizontally. Then cut each slice into triangles.

2. Place triangles on a cookie sheet, white side up, and broil until lightly browned.

3. Remove from the oven and set on a tray with caviar and a small spoon. 

Watch the broiler closely, or the toast will burn within seconds. Toast can be made up to 3 days in advance and stored in an airtight container. 

-Colin Cowie

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