Oeufs au caviar rouge

Stuffed eggs topped with red caviar make a simple yet elegant dish that’s perfect for special occasions. Do I hear New Year’s Eve, anyone? Or brunch on the morning after? Most French takes on this dish call for the eggs to be scrambled. This recipe, with hard-boiled eggs, has a more Russian flavor. In the old days, Russians often served the eggs topped with black caviar — but with the sturgeon now an endangered species, red caviar is used instead.

Oeufs au caviar rouge / Eggs topped with red caviar

The recipe is a breeze. You boil the eggs, halve them, remove the yolks and mash them with cream, lemon juice, chives, salt and pepper. You then return them to their whites, topping each egg with a spoonful of caviar. The result is both tasty and beautiful to behold.

On occasions like New Year’s Eve, the eggs may be served as part of an hors d’oeuvre spread. They would marry well with Russian-style gravalax, which is also incredibly easy to make but needs to marinate for 24 hours before being served. On the morning after, you could also pair them with blini, cucumbers in cream, tarama, salmon terrine or any other brunch dish of your choice.

This is my last post of 2021, so I’d like to use the occasion to thank you for your support. The coming year will bring the 10th anniversary of The Everyday French Chef, a milestone I could not have imagined reaching when I started writing this blog back in 2012.

Happy New Year, dear readers! And… happy cooking!!

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4 Responses to Oeufs au caviar rouge

  1. David Lewis says:

    Dear Everyday French Chef,
    Thank you for very much for the “Oeufs au caviar rouge” idea and instructions. Perfect to put on the table for my New Year apero on Saturday!
    Happy 2022, and keep up the good work!

  2. Tati says:

    Happy New Year! Thank you so very much for writing this wonderful blog!

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