Caviar Eggs

30 mins (prep 25)
9 ingredients
makes 6 (first course) servings
Laden with suitcases full of caviar, a thank-you gift from the Shah of Iran for cooking at his palace in 1978, Louis Outhier returned to France in need of a recipe that called for such extravagance. Oeufs au caviar was the result, and Jean-Georges Vongerichten, Outhier's young protégé at the time, still serves the dish at his namesake New York City restaurant. Layered inside an eggshell, warm scrambled eggs and cold cream are accented with a regal dollop of caviar.

Categories:  egg-dish , quick-&-easy , french ,
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Serving Size (8.04 g)
Servings 6
Amount per Serving
Calories 15.03 Calories from Fat 8.01
% Daily Value *
Total Fat 0.89g 8.21%
Saturated Fat 0.2g 6.04%
Trans Fat 0.0 %
Cholesterol 28.99mg 57.98%
Sodium 73.97mg 18.49%
Total Carbohydrate 0.22g 0.44%
Dietary Fiber 0.01 g 0.24%
Sugars 0.0 g %
Protein 1.22g 14.61%
Vitamin A 60.22IU% Vitamin C 0.03mg%
Calcium 13.61mg% Iron 0.59mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
large eggs, distilled white vinegar, chilled heavy cream, fresh lemon juice, plus, a, or, rainbow trout, a