- 8 large eggs, beaten
- 2 1/2 tablespoons cold unsalted butter, cubed
- Paddlefish caviar and toasted challah, for serving
How to make this recipe
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.