Wednesday, July 25, 2012

My version of a classic - Russian eggs

My version of the classic Oeufs á la Russe
Ideally Russian eggs should be made with truffles and real Beluga caviar. For us mortals, any other roe will do. I used capelin roe, an inexpensive and delicious alternative and made it into a tapas dish at my birthday party. 
My version of Russian eggs is made with hard boiled eggs, mayonnaise, and roe. This is what I did to prepare enough as a tapas dish for 16 guests.

16 eggs, cold and hard boiled
1 glass (200 grams / 7 oz) capelin roe
4 tbsp good mayonnaise
2 tsp Dijon mustard

Cut eggs in two, scoop out the hard boiled egg yolks.

Place yolks in bowl and mash them finely, then add mayonnaise and mustard. Process into a fine puré. At this point you may add other ingredients, e.g. chives or French tarragon.
Arrange halved eggs on a large serving tray. Place the capelin roe in the cavity in the middle of each egg.
Place the egg and mayonnaise mix in a piping bag. I used a disposable bag. Pipe the cream on top of the roe.
Serve immediately.

More on good eggs on Enjoy Food & Travel 

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