Russian Eggs
30—40 Min
A refined take on stuffed eggs, filled with a creamy egg yolk and butter mixture, then finished with dill and caviar.
Ingredients 4 Portions
- 50 gbutter, softened
- 4 large eggs (size M)
- 1 tsptarragon mustard
- 4 capers, finely chopped (optional)
- 1 spritzlemon juice
- 1 tspcaviar
- 1 pinchPepper White, Ground
- 1 pinchSea Salt, Coarse
- Tarragon, Crushed
For serving
- caviar
- Dill Fronds, Chopped
Preparation
- 1
Boil the eggs for 9 minutes, plunge them straight into ice-cold water, cut them in half and remove the yolks.
- 2
Beat the butter until creamy, add the egg yolks and stir until smooth.
- 3
Season to taste with tarragon mustard, Kotányi dried tarragon, Kotányi ground white pepper, Kotányi sea salt and lemon juice.
- 4
Fill a piping bag with the mixture and pipe it into the egg white halves.
Garnish with dill and caviar.
You may also enjoy
Currently Viewing: 1 of 0
