Caviar and Scrambled Eggs
Instructions In a nonstick saucepan, gently heat the butter. Place the eggs in a bowl with seasoning to taste – add salt sparingly. Whisk until frothy. Add eggs to the pan and increase the heat...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at caviar.com.
Cooking tools:
- Ramekin
- Saucepan
- Mixing bowl
- Whisk
- Wooden spoon
- Stove
- Measuring spoon
- Plate
Ingredients
- 6 eggs
- 2 tablespoons butter (or truffle butter)
- 1 large tablespoon of heavy cream
- 1 to 2 ounces White Sturgeon or Siberian Sturgeon Caviar
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