Creamy Fluffy and Caviar How to Make the Best Scrambled Eggs
Last week I was fortunate to have a rare night out that ended up being one of the best night’s out I’ve ever had. It was really sort of an impromptu meetup with a Twitter friend, whom I had never met in real life (sorry…IRL). I invited another girlfriend, that I knew lived nearby and she invited a girlfriend who also lived nearby. The last girl had been escaping her sweltering place with a book, a glass of vino and a hot bartender. The fact that she left the bartender, for us, was shocking to all of us…but we were SO glad that she did. Turns out…we all follow each other on Twitter, but none of us had physically all met before. It was quite the kumbaya moment.
The night progressed with copious amounts of pink champagne and caviar. Puh-lease…we may be girls but we all have excellent taste. Lots of fun conversation and blah blah blah.
One of the ladies was lovely enough to spring for our entire evening out (THANK YOU!!!) and then handed me the leftovers. Sure go ahead and say “ugh leftovers” all you like…but I’m game for caviar leftovers any day of the week – thank you very much. I hadn’t even turned the key in my ignition when I knew what I was going to make with my booty…er bounty. The best scrambled eggs ever.
The best scrambled eggs recipes I’ve ever eaten have all come from France. Call me a snob, I don’t care, but it’s the truth. For some reason the French know their scrambled eggs recipes. As they say there, when it’s something unbelievably good: it’s like Jesus in velvet pants. (I’m serious, that’s what they say.) So I turned to Daniel Boulud for his eggs and caviar recipe (duh, of course he has one…he’s French).
I guess I’ll fess up now…you don’t actually need caviar to make great scrambled eggs recipes. Of course, you need fresh eggs though. I realize eggs seem to stay perfectly usable forever (I’m guilty of doing this too), but they really don’t. Lot’s of egg producers have resorted to printing “use by” dates on the individual eggs, as well as the cartons…please heed them.
Most scrambled eggs recipes don’t start off by telling you to add your eggs to a sieve and run them through, said sieve, using a whisk. But if your recipe claims to be the best scrambled eggs recipe…it better. Cuz let me tell you…not only do you want to eat these silky eggs….you want them rubbed all over your body (no, I’m not drunk…wait until you make these, then you’ll see what I mean.)
To get your eggs and caviar on, all you need to do now is get your hands on some caviar. I assure you, that no matter where you live, there is a source for caviar near you. I used Osetra caviar in my recipe, because I had it available to me. But there are lots of delicious American caviar’s that are also incredibly delicious: paddlefish (black caviar), trout (orange caviar) and golden white fish (orange caviar)are fantastic caviar’s sold at a reasonable price.
Can’t decide how bad that one night stand really was?
Recipe: The Best Scrambled Eggs
- 5 Large Eggs
- 3 Tablespoons Unsalted Butter
- 2 Teaspoons Chives (finely chopped)
- 2 Tablespoons Creme Fraiche (plus extra for topping)
- 1 Teaspoon Lemon Zest (finely grated)
- 1 1/2 Ounces American Caviar
- Salt and Fresh Ground Pepper (to taste)
- Remove eggs from refrigerator 20 minutes before cooking them. Add 2″ of water to the bottom of a medium saucepan (about 8″ diameter), and bring to a light, steady simmer.
- Crack eggs into a sieve over a medium stainless-steel bowl (about 10″ diameter). Push eggs through sieve with a whisk (this gives them a silkier texture).
- Season generously with salt and pepper and place the bowl on top of the pan, making sure that the bottom of the bowl does not touch the simmering water (there should be at least 1″ of clearance).
- Using a heatproof rubber spatula or wooden spoon, stir eggs in a zigzag pattern from left to right, then up and down. If the eggs begin to coagulate too fast, lower the heat. It should take about 5 minutes for a light film to form on the bottom and sides of the pan. Keep stirring eggs. When small curds appear, after about 5 more minutes, switch to a whisk, making sure to scrape the bottom of the bowl as much as possible.
- Stir eggs for 5 more minutes, until they take on a porridge-like texture (they should be soft but not runny). Remove the bowl from the heat and stir in 3 T butter and the chives, crème fraîche, and lemon zest. Check the seasoning and adjust if necessary.
- Pour or spoon eggs into serving dishes. Top with more crème fraîche and caviar.
I had to keep the eggs on low so that they didn’t cook too quickly. You’ll need to adjust your settings according to his directions.
You could also make these eggs minus the caviar and have a delicious breakfast or brunch. I served these in small dishes, but you could also serve these scrambled eggs in hollowed out and well cleaned egg shells. Just make sure you clean and sterilize them properly.
Preparation time: 20 minute(s)
Cooking time: 15 minute(s)
Diet type: Vegetarian
Number of servings (yield): 2
Culinary tradition: USA (General)