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Aug 4, 2006 11:38 AM

Hard boiled eggs for caviar

Making the traditional accompaniments to serve with some caviar we received as a gift. With regards to the hard boiled eggs - what's the best way to "dice" the white and the yolk. How do I extract the yolk without it disintegrating into a mess and how do I chop the 2 successfully once I have separated them?

Any tips would be appreciated!

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  1. Just cut the eggs in half, separate the yolks from the whites. The yolks should come out easily. Push the whites and the yolks separately through a course sieve. Otherwise, for the whites, slice them, then chop them fine. For the yolks, press them down on your cutting board and chop fine. It should not be too messy.
    Caviar should not be serve with a metal spoon. The metal reacts with the caviar. Use glass, mother of pearl, wood or plastic.

    1 Reply
    1. re: PBSF

      Also, if it is really good caviar, the real thing, it really does not need embellishments like chopped egg, onions etc. Just a nice glass of decent champange.

    2. If you have one try a cheese grater.