Serious Eats: Recipes

Delicious in Five Minutes or Less: Creamy Scrambled Eggs with Caviar

Last night I went through 72 eggs worth of scrambled eggs doing some recipe research. Of course, the great thing about developing recipes for a living is that when the clock strikes 2 a.m. and you realize you haven't eaten all night, the solution is usually right in front of you. But what to pair with that final batch of ultra-rich and creamy eggs?

Most people don't think caviar when searching for a midnight snack, but why not? Caviar doesn't need to be expensive—you can get small jars of American lumpfish or paddlefish caviar for just a few bucks at most gourmet grocery stores, and with caviar, a little goes a long way. Sure, it won't have the complexity or the tender, bursting texture of the premium stuff, but that doesn't mean it can't serve its purpose. My wife and I happened to have a few jars of the pasteurized stuff kicking around the fridge from a recent trip to Sweden. The tiny eggs are a little tough from the sterilization process, but they taste just fine and last pretty much forever.

To finish off my snack, all I had to do was toast a slice of bread, pile the creamy eggs on top, spoon a bit of caviar over it, and garnish it with a bit of chopped red onions and sour cream. Eggs on eggs. Chicken of the Sea. Whatever you want to call it, I call it simply delicious.

Note: There's no need to get really expensive caviar for this simple dish. Cheap American paddlefish or lumpfish roe works just fine, as does salmon roe or tobikko. I used white bread, but pumpernickel or black bread would be appropriate as well. If you want to get extra fancy, replace the toast with blini or potato pancakes.

Printed from http://www.seriouseats.com/recipes/2010/10/creamy-scrambled-eggs-with-caviar.html

© Serious Eats