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Print This StoryEggs Caviar
Signature dish of L'Orangerie for 25 years
8 eggs
2 Tbsp. chives, chopped very finely
½ c. chopped onions
½ c. cream
1 Tbsp. butter
caviar (one teaspoon for each egg) Cut the top off of the eggs. Try to keep the base of the eggs intact. Whisk all the eggs together in a bowl. Heat the butter in a saute pan over medium heat. Add the eggs, whisking all the time. When the eggs are almost cooked, add the chopped chives, cream and salt. Spoon the eggs back into the shells and top with caviar. Chef Christophe Eme
L'Orangerie
903 N. La Cienega Blvd.
Los Angeles, CA 90069
310-652-9770
www.lorangerie.com
2 Tbsp. chives, chopped very finely
½ c. chopped onions
½ c. cream
1 Tbsp. butter
caviar (one teaspoon for each egg) Cut the top off of the eggs. Try to keep the base of the eggs intact. Whisk all the eggs together in a bowl. Heat the butter in a saute pan over medium heat. Add the eggs, whisking all the time. When the eggs are almost cooked, add the chopped chives, cream and salt. Spoon the eggs back into the shells and top with caviar. Chef Christophe Eme
L'Orangerie
903 N. La Cienega Blvd.
Los Angeles, CA 90069
310-652-9770www.lorangerie.comCopyright 2003 by NBC4.tv. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.
