Caviar Scrambled Eggs

There are times when you deserve a breakfast fit for a king or queen. This caviar scrambled egg recipe will knock your socks off.

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Caviar Scrambled Eggs

There are times when you deserve a breakfast fit for a king or queen. This caviar scrambled egg recipe will knock your socks off.

Ingredients

• 4 whole eggs (room temperature)
• 1 Tbsp water
• 2 Tbsp cold butter (cut into tiny cubes and kept cold)
• 1 Tbsp crème fraiche or sour cream
• 50 g caviar or roe*
• 5 chives, chopped finely (for garnish)

Instructions 

• Whisk your eggs together in a bowl and set aside.
• Place your heavy-bottomed non-stick pan on medium heat
• Add 1 Tbsp water.
• As the water begins to evaporate, add ½ of the cubed butter (1 Tbsp).
• As the butter begins to melt, add the whisked eggs and turn heat to low.
• Slowly move your eggs around and scrape the bottom of the pan periodically with a rubber spatula.
• While the mixture still contains a bit of remaining uncooked egg liquid, incorporate 1 Tbsp crème fraiche and gently combine.
• Right before you are ready to serve, gently fold in your 50g caviar
• Then serve immediately with fresh chives on top.

Notes

This recipe can be scaled-up or scaled-down depending on the desired number of servings.
*The use of salmon roe, paddlefish roe, or imitation caviar from Europe will make this dish much less expensive compared to using real caviar. 50g jars of imitation caviar in countries like Spain can be found for under three euros, and have a wonderful flavor that is surprisingly reminiscent of the real thing.