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Scrambled Eggs with Caviar and Chives (Oeufs Brouillard)

Nathan Fong - Fong On Food



6 Large fresh free range eggs

sea salt and freshly ground black pepper

4 Tablespoons (60ml) unsalted butter, cut into small pieces

2 tsp (10ml) finely chopped chives

2 Tbsp (30ml) crème fraîche

1– 30gram tin of Northern Divine Caviar


Remove eggs from refrigerator 20 minutes before cooking. Add about 2-inches (5cm) water to a medium saucepan (about 6 to 8-inches diameter) and heat to a steady simmer. Crack eggs into a fine mesh sieve and push into a medium-sized bowl (8 to 10-inches diameter). Season with sea salt and freshly ground black pepper. Transfer the bowl of eggs set over the saucepan, but not touching, simmering water. Stir with a wooden spoon until they turn into a porridge-like texture, about 10 minutes (they should be soft but not runny). Remove from heat and stir in the butter, chives and the crème fraîche. Adjust seasoning if necessary. Transfer to warm serving plates and top with caviar. Alternatively as an elegant appetizer, spoon the eggs into clean eggshells set in eggcups. . Serve with toasted brioche. Serves 3-6

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