Caviar Recipes - Creamy Scrambled Eggs with Paddlefish Caviar
American paddlefish, or lumpfish, roe works perfectly fine with this dish; as does salmon roe or tobikko. You can use simple white bread, but pumpernickel or black bread would be appropriate as well. If you want to get extra fancy, replace the toast with blinis, potato pancakes, or other accoutrements. American Paddlefish caviar is an excellent pair to these creamy eggs. Enjoy!
Ingredients (Serves 4)
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Eggs Kosher Salt Unsalted Butter Heavy Cream Paddlefish (or choice of favored caviar) Sour Cream Red Onions (or shallots) Toast (or preferred bread) |
4 1/4 tsp. 1 tbsp. 1 tbsp. 1-2 oz. 1/4 cup 1/4 cup 2-3 slices |
Instructions
- Whisk together eggs and salt in medium bowl. Melt butter in 8-inch non-stick skillet over medium heat. Add eggs and cook, stirring continuously until they begin to set around the edges, about 1 minute. Reduce heat to medium low and continue to cook, gently stirring and scraping constantly until eggs are thick enough that the spatula leaves a trail in the bottom, about 1 minute longer. Continue to cook, stirring more vigorously to prevent eggs from forming large curds until eggs are just barely set and no liquid remains. Add heavy cream, stir to combine, and transfer eggs to serving plate.
- Serve eggs immediately with toast, passing caviar, sour cream, and red onions at the table.
Recipe inspired by: Creamy Scrambled Eggs with Caviar and Culinary Consultant J. Kenji Lopez-Alt for Serious Eats