Omelet With Sour Cream And Caviar Recipes

OVEN BAKED OMELET

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish with butter.
• Beat eggs, sour cream, milk, and salt in a bowl until blended. Stir in green onions. Pour mixture in the prepared baking dish.
• Bake in the preheated oven until set, 25 to 30 minutes. Sprinkle Cheddar cheese over eggs and continue baking until cheese is melted, 2 to 3 minutes more.

OVEN SOUR CREAM OMELET

Steps:

• In a bowl, beat egg yolks on high speed for 3 minutes or until light and fluffy. Beat in 1/2 cup sour cream and pepper. In another bowl, beat egg whites until stiff peaks form; fold into yolk mixture. Fold in ham., In a deep ovenproof 10-in. skillet, melt the butter. Add egg mixture. Cook, uncovered, over medium-low heat for 6-8 minutes or until bottom is set (do not stir). Bake, uncovered, at 325° for 6-8 minutes or until a knife inserted in the center comes out clean. Cut into wedges. Serve with remaining sour cream.

OMELET WITH SOUR CREAM AND CAVIAR

Steps:

• In a bowl mix eggs with salt, pepper and dill. In a hot non-stick omelet pan melt butter, add egg mixture and make omelet. Slide omelet from pan to a serving plate. Dollop sour cream and salmon roe on top. Garnish with whole chives.

CAVIAR SOUR CREAM DIP WITH POTATO CHIPS

Steps:

• In a small bowl, mix together sour cream, scallions, chives, pepper and salt to taste. Let sit at room temperature for at least 10 minutes so the flavors can meld (or chill for up to 24 hours before serving).
• Spoon caviar on top and serve with potato chips and celery sticks.

ROLLED OMELETS WITH SALMON CAVIAR

Steps:

• In a bowl beat the eggs well with 1/3 cup water and the salt.
• Heat a 6- to 7-inch non-stick skillet over moderate heat until it is hot and brush it lightly with the oil. Half fill a 1/4-cup measure with the egg mixture, pour the mixture into the skillet, and tilt and rotate the skillet to coat the bottom.
• Cook the egg sheet for 10 seconds, or until it is just set, beginning with the side closest to the handle and tilting the skillet away from you, roll it up using a rubber spatula, and keep the roll in the skillet at the side opposite the handle.
• Brush the skillet with more oil if necessary, half fill the 1/4-cup measure with the egg mixture, and pour in the mixture. Tilt the skillet so that the mixture coats the bottom and flows under the egg roll, cook the egg sheet for 10 seconds, or until it is just set, and roll the egg roll back over the egg sheet, forming a thicker egg roll.
• Half fill the 1/4-cup measure with the egg mixture and pour the mixture into the skillet. Tilt the skillet so that the mixture coats the bottom and flows under the egg roll, cook the egg sheet for 10 seconds, or until it is just set, and roll the egg roll back over the egg sheet in the same manner.
• Turn the egg roll out onto a sheet of wax paper and let it cool. Make egg rolls with the remaining egg mixture in the same manner. There should be at least 4 rolls. (The egg rolls may be made up to 1 day ahead and kept covered and chilled. Let the rolls come to room temperature before assembling the hors d'oeuvres.)
• With a sharp knife trim the ends of the rolls diagonally and cut the rolls diagonally into 3/4-inch pieces. Turn the rolls cut side up and top each roll with a dollop of the sour cream and a small spoonful of the caviar. Arrange the hors d'oeuvres decoratively on a platter.