Fine caviar is an indulgence to treat with respect. That means a bed of crushed ice to keep it chilled, a mother-of-pearl spoon for serving, and melba toast.

Yield: 12 Servings

Ingredients

• 12 jumbo eggs
• 36 pieces Melba toast
• White pepper
• 1 tablespoon minced shallot
• 1/4 cup cream
• 8 ounces Beluga, Osetra or Sevruga caviar

Instructions

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 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 egg shells 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 metal pot over low medium heat. Whisk continuously. When the eggs become custardy, whisk in the cream and the shallots. Cook, whisking constantly, 30 seconds longer. Remove from heat and immediately transfer to glass bowl.

5. Spoon some of the egg mixture in each egg shell bottom, filling about 2/3 full. Spoon the caviar on top until full and cover each egg with the top portion of its shell.

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

Tips

Cosmetic Caviar
Joys of Caviar
Perfect Melba Toast

Video

Great Appetizers