OEUFS FARCIS AU CAVIAR (caviar stuffed eggs, 24)
12 medium eggs
6 tablespoons sour cream
3 teaspoons fresh lemon juice
6 tablespoons finely chopped red onion
6 tablespoons black or red lumpfish caviar
- Place the eggs in a saucepan, cover them with cold water, turn heat to medium high, and set a timer for 15 minutes. When bubbles first appear, reduce heat to medium and simmer the eggs, stirring gently from time to time (to assure that the yolks will set in the center of the eggs, creating a balanced receptacle for the stuffing.) until the timer goes off. Remove from stove, place pan in sink and run cold water over eggs for 5 minutes, until they have cooled completely. (This causes a jacket of steam to form between the egg and shell to facilitate peeling.) Peel the eggs and, using a knife run under cold water, halve them lengthwise.
- Scoop the yolks from the eggs, keeping the egg white halves intact, and use a spatula to force the yolks through a fine sieve into a small bowl. Add the sour cream, the lemon juice, the onion and salt and pepper to taste, and combine the mixture well.
- Place ¼ teaspoon of the caviar in each egg white half, fill the whites with the yolk mixture, and top each stuffed egg with some of the remaining caviar.
adapted from The Best of Gourmet, 1990