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. Plus:  More Brunch Recipes 

Joshua Russ Tupper
December 2014

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Recipe Summary

total:
15 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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