Soft-Scrambled Eggs with Caviar and Toasted Challah

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.

  • Total Time:
  • Servings: 4


  • 8 large eggs, beaten
  • 2 1/2 tablespoons cold unsalted butter, cubed
  • Salt
  • Paddlefish caviar and toasted challah, for serving

How to make this recipe

  1. 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.

Contributed By Published December 2014

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507454 recipes/soft-scrambled-eggs-caviar-and-toasted-challah 2014-11-14T21:59:43+00:00 Joshua Russ Tupper easter|american|4|fast|staff-favorite|breakfast|brunch december-2014 recipes,soft-scrambled-eggs-caviar-and-toasted-challah 507454

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