Taste & Technique by Naomi Pomeroy

Author:Naomi Pomeroy
Language: eng
Format: epub
Publisher: Potter/TenSpeed/Harmony
Published: 2016-09-12T16:00:00+00:00

Soft Scrambled Eggs with Caviar and Herbed Crème Fraîche

Unfortunately, most of us have had overcooked scrambled eggs, which are rubbery and unpleasant. But when eggs see gentle heat and are scrambled slowly and patiently, they become rich and soft. Remove them from the heat when they’re just a touch undercooked and they’ll finish cooking on the plate. Paired with caviar and herbed crème fraîche, this dish is nothing short of luxurious. Serve it with Beet-Cured Salmon with Creamy Herbed Cucumbers) for a sophisticated brunch, or toast a slice of the quick brioche and keep it simple.

Years ago, my sous chef Mika and I were cooking at a big food festival and Daniel Boulud prepared soft scrambled eggs with crème fraîche and caviar for all of the chefs at a late-night party. The dish was the ultimate expression of generosity and fun: he had a great time making it, and we had a great time eating it. This dish is my homage to Daniel Boulud and that memorable night.

A final note: The eggs must come to room temperature before cooking so they cook evenly, and because this dish has so few ingredients, it’s imperative to use the best-quality eggs you can find.

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