Farm Eggs “à la coque” with Atlantic Caviar

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  • 2 eggs (preferably fresh from a local farm)
  • Salt, to taste
  • 1 teaspoon truffle oil
  • 2 small croutons
  • 1 teaspoon cooked, minced bacon
  • 1 teaspoon chopped chives
  • 1 teaspoon minced shallot
  • 1 tablespoon crème fraiche
  • 1 teaspoon Sturgeon black caviar  

“The caviar I use comes from a sustainable acquaculture farm in the foothills of North Carolina in a community called Happy Valley. Flavor-wise it has a smooth, robust, and nutty flavor. It’s best to eat raw, so I decided to use it as a topping for eggs à la coque, a classic dish. Years ago in France, food critics used to judge a chef by how well they made their eggs à la coque. I thought: ‘Why not put caviar on top of it?’” —Chef Nico Romo, Fish, Charleston, South Carolina

Yield: 2 servings


  1. In a saucepan, bring water to a boil. Gently add eggs; boil three minutes. Remove; set aside.
  2. Using an egg topper, remove the top part of the egg and shell.
  3. Serve eggs in egg cups or other small bowls.
  4. Top with truffle oil, croutons, bacon pieces, chives, and shallot. Add crème fraiche and caviar.


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I love cooking and I have never seen before this type of beautiful dish by using farm eggs. I am a professional researcher and I am College Assignment Writer UK and I love to provide assistance on various the subject. I just say that is unique and easy to cook dish by flavor-wise.

Why is aquaculture reasonable utilization of an asset? I also need buy assignment at asssignment moz for my project but so please answer

Done my science extend! Presently I'm considering for a topography test tomorrow. If it's not too much trouble help me, I'm kinda confounded. In the event that aquaculture is bringing fish up in fenced in areas set in the edge of water bodies, at that point how is that a reasonable utilization of an asset??? Much appreciated!

What number of various sorts of caviar are there?

I know about the fundamental sorts like sturgeon, lobster, and beluga. in any case, what sort of caviar leaves Iran, Russia and the North Atlantic? On the off chance that anybody could help it would be valued.

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When you cook fresh farm eggs do you cook it the same way is the store bought ones? Ex. poached, boiled, or scrambled. I need SG200-50FP-CN to do all three but this is the first time live used fresh farm eggs

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It is accessible in four particular sorts. They are specifically Ossetra, Beluga, Sevruga, and Sterlet. Among these four unique sorts, the Beluga is thought to be the most costly. The explanation behind the beluga sturgeon to be of most costly nature is because of its irregularity. It is said to be the rarest of the considerable number of sturgeons that swims in the relentless Caspian Sea.

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What number of various sorts of caviar are there? I know about the fundamental sorts like sturgeon, lobster, and beluga. in any case, what sort of caviar leaves Iran, Russia and the North Atlantic? On the off chance that anybody could help it would be valued

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