Caviar Eggs
These caviar eggs are high in biotin, a B vitamin which ensures firm nails and shiny hair. In addition to a touch of luxury, the caviar brings around 30 percent protein and a large portion of iodine to the table.
No question - real caviar costs! If you don't want to spend quite so much, you can also replace it with the much cheaper German caviar. It tastes saltier and less aromatic than Russian caviar, but is also very tasty.
(Percentage of daily recommendation)
| Calorie | 203 cal. | (10 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 2 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.3 g | (1 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 2.2 μg | (11 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 10.2 μg | (17 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.2 mg | (18 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 44 μg | (15 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 15.1 μg | (34 %) | ||
| Vitamin B₁₂ | 1.9 μg | (63 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 142 mg | (4 %) | ||
| Calcium | 50 mg | (5 %) | ||
| Magnesium | 13 mg | (4 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 9 g | |||
| Uric acid | 14 mg | |||
| Cholesterol | 264 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- ½ cup Whipped cream (15% fat)
- 1 small piece lemon
- salt
- cayenne pepper
- ¼ bunch Chives
- 4 (large) eggs
- 1 oz butter
- 4 tsps Caviar
Preparation steps
Whip the cream with a hand mixer until stiff. Squeeze lemon piece with hands and reserve juice.
Add a pinch of salt and cayenne pepper to the cream and whisk to combine.
Rinse chives, shake dry and cut into very thin rings.
With a bread knife, cut off the top quarter of each egg shell gently over a bowl. Discard tops of egg shells.
Pour eggs into the bowl. Add a pinch of salt and cayenne pepper to the eggs and whisk with a fork or whisk. Rinse the eggshells thoroughly in very hot water and place in egg cups.
Melt the butter in a non-stick pan over low heat.
Add the eggs to the pan and let thicken slightly. Cook, stirring constantly, until creamy and just set.
Pour the cooked eggs into the egg shells. Spoon a little cream and 1 teaspoon of caviar onto each egg. Garnish with chives and serve.