CookEat Recipe
Eggs Ideal
Hard-boiled eggs filled with caviar and seasoned yolks, rejoined, coated with Parmesan and fried until golden.
Method
Steps
Step 1
Keep the cooked eggs and caviar refrigerated at 4°C or below until preparation. Cut the twelve hard-boiled eggs crosswise into halves and scoop all the yolks into a bowl, keeping the paired whites intact.
Step 2
Mix the yolks thoroughly with two teaspoons of ready-to-eat salted Baeri sturgeon caviar, one tablespoon each of butter and plain breadcrumbs made from baked bread, half a teaspoon of freshly chopped parsley, one tablespoon of plain unwhipped pasteurized dairy cream, three saltspoons of salt and one saltspoon each of cayenne and grated nutmeg.
Step 3
Refill the twenty-four white halves and carefully join each original pair to form twelve whole egg shapes. Roll gently in melted butter, then finely grated Parmesan, keeping the forms closed.
Step 4
Use a suitable deep-fryer or deep frying pan, following its maximum-fill instructions. Heat refined canola oil until a little Parmesan coating sizzles steadily without burning. Lower the closed egg forms carefully into the hot oil in batches as needed and fry for about two minutes as a guide. Continue as needed until the coating is golden and the centre of each form reaches 74°C, adjusting the heat to avoid burning or smoking.
Step 5
Lift out and drain on a clean food-safe cloth. Serve promptly on a clean plate with a little parsley.
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