Joshua Russ Tupper cooks scrambled eggs slowly over low heat, resulting in the creamiest texture; he then tops them with a dollop of salty, briny paddlefish caviar.
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8 large eggs, beaten
2 1/2 tablespoons cold unsalted butter, cubed
Paddlefish caviar and toasted challah, for serving
How to Make It
In a large nonstick skillet, combine the eggs with 2 tablespoons of the butter and a pinch of salt. Cook over moderately low heat, stirring constantly, until small curds form and the eggs are creamy, about 8 minutes. Remove from the heat and stir in the remaining 1/2 tablespoon of butter until melted; season with salt. Transfer the eggs to plates and serve with caviar and toasted challah.
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