Tuesday, March 13, 2018

Soft Custard Egg with Bacon Mousse and Caviar

Did you watch the finale of Worst Cooks in America? Tyler had Steven make what he called “California Bacon and Eggs” probably because they are so fancy, cooked and served in the egg shell.

Not only was this the first time I saw these cute eggs, it was the first time I saw the egg topper. Oh yeah, a new gadget to try. This gadget cuts off the top of the egg shell. Looked a little tricky on the show.

Since there is no recipe for this appetizer I am adapting a recipe from whatsgoodinamerica.net Arpege Eggs.

You’ll need an egg topper😁, a whip cream canister(optional), egg carton, 6 qt deep sauté pan and 6 porcelain egg cups.

Total Time: 30 minutes
Cook Time: 3 minutes
Servings: 6


6 tablespoons heavy whipping cream
3 pieces of bacon or 3/4 cup real bacon bits
Salt and pepper, to taste
6 large eggs, room temperature
1 2 oz jar of caviar
Fresh parsley to garnish


In a 6 qt deep sauté pan fill 1/2 with water (at least 2” in depth) on high heat. While the water is heating take the bottoms or round end off the eggs with the egg topper and remove the whites. (You can refrigerate these to use later or discard; up to you) Replace the eggs in the egg carton until water is ready. When the water gets close to boiling remove the eggs from the egg carton and place them in the simmering water until the yolks begin to set around the edges, about 3 minutes. Put eggs on the egg cups.

You can make your bacon mousse two ways.

1. In a saucepan add the bacon and cook a few minutes then add the heavy whipping cream. Cook to infuse the bacon flavor into the cream, then discard the bacon and add the cream to the whip cream canister. Add enough whip cream to the egg shell to the top edge. Then top off with a dollop of caviar, salt and pepper, to taste and add a piece of parsley to garnish. Serve. Yum Yum!

2. Place a bowl in the freezer for 30 minutes. In the chilled bowl, whip and I mean whip the cream until soft peaks form. Add in the bacon bits a little at a time until you get the taste you desire. Spoon whip cream into the egg shells to the top edge. Top off with a dollop of caviar, salt and pepper to taste and add a piece of parsley to garnish. Serve. Yum Yum!

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