French-Style Soft Scrambled Eggs with Caviar
By Chef Terrance Brennan
Photo: Courtesy of Chef Terrance Brennan
The holidays are here, and at this time of year I splurge on luxury ingredients like foie gras, lobster and caviar. For Christmas and New Year’s Eve, I always serve caviar with buttered toast points and buckwheat blinis with crème fraîche—and, of course, champagne. I make sure I order enough caviar so that I have leftovers for the soft scrambled eggs the next morning. Feel free to add smoked salmon or lobster to the eggs to make the dish even more decadent.
This is the technique I always use to make my scrambled eggs. Made this way, they are very creamy and rich without having to add cream or crème fraîche, which takes away from the egg flavor.