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Smarter Living: Recipes
Scrambled Eggs With Native Caviar
From Keith Luce, Executive Chef at The Herbfarm, Woodinville, WA
Photo: su lin/Flickr
- 6 naturally raised, farm fresh, large eggs
- 1 1/2 Tablespoons unsalted butter
- sea salt and freshly ground white pepper to taste
- 1 Tablespoon creme fraiche
- 1/4 cup unsalted butter
- 1/2 teaspoon dijon mustard
- 2 ounces caviar—avoid endangered Russian and Iranian varieties; choose US farmed instead caviar. We use smoked steelhead caviar.
- 1 tablespoon chopped chives
- Melt the butter in a non-stick pan over very low heat.
- Crack eggs into a mixing bowl, whisk and pass through a sieve into the pan.
- Slowly cook over low heat, stirring often with a wood spoon or a spatula until very creamy but not quite set.
- Stir in creme fraiche, mustard and salt and pepper to taste and gently warm through without overcooking. Eggs should be extremely creamy.
- Just before serving, fold chives into eggs. Place in serving vessel of your choice topped with caviar. We often serve toasted brioche with this dish as well.
last revised 8/9/2011