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Scrambled Eggs with Lobster and Caviar


Caviar to chefs is like expensive paint to artists and is used often in restaurants, but that doesn’t mean home cooks can’t be cooking with it, as well. Dolloped on top of crème fraîche and smoked salmon or sprinkled on creamy scrambled eggs like in this recipe, it adds a rich quality to your food that cannot be replicated by anything else.

Ingredients

  • 8 large eggs, beaten
  • 1/4 Cup milk
  • 1 1/2 Pound cooked lobster meat
  • 2 shallots, minced
  • 2 Tablespoons chopped tomatoes
  • 4 Tablespoons chopped chives
  • 4 Tablespoons butter
  • 2 Tablespoons créme fraîche
  • 1 Tablespoon American sturgeon caviar

Lobster and Gruyere Scrambled Eggs

Valentine&rsquos Day. The day for people who love love, or the idea it, and a day that others perhaps wish would just be another day. Besides being the day of the year that I start to round my age up to the next, I love Valentine&rsquos Day because, even though I&rsquom not in love, I love the idea of it, and look forward to being madly in it someday.

Earlier in 2016 I made a loose goal of reading a book a week. I was doing okay until the year&rsquos first binge watch took hold and I got slightly off track, but because it was a loose goal, not a resolution, I&rsquom okay with it. A few weeks ago in an effort to play a little catch up, I picked an easy breezy read at Biscuit&rsquos suggestion called The First Husband. You can probably gather by the title what sort of book it was, but it was fun, uplifting and done in three hours. And because of that book, we have this recipe.

It&rsquos not the first time that a recipe has been inspired by a book. Thus far the great works of literature that I read (ahem) have inspired some fancy pants dishes and this is no exception.

The story goes like this: there is a point in the book where our heroine meets a guy. The guy. And over a plate of scrambled eggs, her future begins anew in a whirlwind sort of fashion. And now her eggs are our Valentine&rsquos Day treat.

Yup. Scrambled eggs. But not just any scrambled eggs.

LOBSTER scrambled eggs with gruyere cheese and fresh herbs.

For realz. I was drooling in my book. And if someone makes me these eggs, I might be hearing bells, too.

As much as eggs have sustained me in my 20s and into my 30s, I&rsquom pretty sure I&rsquove thus far made them all the way wrong, so wrong that should Julia Child be watching over me she would no doubt throw something at my head. Therefore, since it is Valentine&rsquos Day and we are using lobster, we&rsquore making them the proper French way. With the butter and the cream and the cheese and all the good things.

Holy hell. After making these eggs the proper way, I can&rsquot imagine that I&rsquod be satisfied with eggs the wrong way again. They were the best eggs ever, and not just because of the lobster. They were creamy and soft, but not too runny and certainly not tough. Perfect scrambled eggs.

I used one lobster tail for two servings because&hellipwell, I&rsquom no Rockefeller. Lobster in the amount that you will.

Do not add salt to the eggs before you scramble them. The cheese will be salty enough.

I baked the lobster tail because I figured it was the safest way to not over cook it and make it tough and ruined. It worked- 10 minutes to perfection.

And the best part of these eggs? They&rsquore enjoyed in pajamas with coffee. It really doesn&rsquot get much better than that.


Ultimate Scrambled Eggs with Crème Fraîche and Caviar Recipe

&bull 5 large eggs
&bull 4 thick slices white bread or country bread
&bull 3 T unsalted butter, plus extra for toast
&bull 2 tsp chives, finely chopped
&bull 2 T crème fraîche, plus extra for topping
&bull 1 tsp lemon zest, finely grated
&bull 1 1/2 oz. American caviar
&bull 1/4 lb. sliced smoked salmon
&bull Salt and pepper to taste

Remove eggs from refrigerator 20 minutes before cooking them. Add 2" of water to the bottom of a medium saucepan (about 8" diameter), and bring to a light, steady simmer. Crack eggs into a sieve over a medium stainless-steel bowl (about 10" diameter). Push eggs through sieve with a whisk (this gives them a silkier texture). Season generously with salt and pepper and place the bowl on top of the pan, making sure that the bottom of the bowl does not touch the simmering water (there should be at least 1" of clearance).

Using a heatproof rubber spatula or wooden spoon, stir eggs in a zigzag pattern from left to right, then up and down. If the eggs begin to coagulate too fast, lower the heat. It should take about 5 minutes for a light film to form on the bottom and sides of the pan. Keep stirring eggs. When small curds appear, after about 5 more minutes, switch to a whisk, making sure to scrape the bottom of the bowl as much as possible. Meanwhile, toast the bread. Stir eggs for 5 more minutes, until they take on a porridge-like texture (they should be soft but not runny). Remove the bowl from the heat and stir in 3 T butter and the chives, crème fraîche, and lemon zest. Check the seasoning and adjust if necessary. Spread additional butter evenly over toast and cut into batons. Pour eggs into serving dishes. Top with more crème fraîche and caviar. Serve alongside smoked salmon and toast. Serves 2.


Lobster Dinner Scrambled Eggs

What could be better than a lobster dinner? Why lobster dinner for breakfast, of course. This quick and easy breakfast recipe combines lobster dinner and eggs for one quick gourmet breakfast.

Hi! Heather here again. We are on the road (again). It wasn’t so long ago that we were on the road to Chicago when I shared this quick and easy healthy snack, Celery Peanut Butter Apples.

This time we are on a whirlwind camping road trip of New England. One of the much anticipated highlights of our trip was a lobster dinner in Maine. We found that we aren’t really whole lobster kind of people, but that’s a story for another day.

We all shared a few dishes and at meal’s end we had one lobster still staring us down, a result of none of us liking whole lobster very much. I pulled the meat from it and we tucked it into a bag of ice to get it chilled fast and keep it chilled overnight since we were camping.

We also had an ear of corn and some baked potato left so I decided to remake lobster dinner a la scrambled eggs. We are huge fans of stretching everything we can so I was grateful we were able to keep the (expensive) lobster rather than wasting it, and scrambled eggs is a great quick and easy recipe that gives us fuel for a long day of sightseeing.

We got our fire going good and hot and put the cast iron pan over it with some oil in it. Ever since I made this zucchini chorizo chili I have loved cooking over an open fire. There is nothing better than roughing it and still sitting down to a tasty and filling meal.

Never fear, you don’t have to wait for a camping trip to enjoy this gourmet breakfast, you can easily make it at home too. All you need is one ear of corn, a large baked potato, meat from 1 lobster/lobster tail, and eggs.

While lobster dinner scrambled eggs sounds gourmet, it is quick and easy to whip up, even on a week day. Since everything but the eggs is already precooked, all you need to do is heat up the potatoes and corn before adding the eggs.

If you want a bread to go with breakfast, these jalapeño cornbread cakes are easy to whip up and so tasty, or you can pull together these decadent s’more pancakes.

If you this recipe, make sure you sign up for It Is a Keeper’s email newsletter! You’ll receive a FREE Kitchen Cheat Sheet Printable as a thank you!

SCROLL DOWN TO THE BOTTOM FOR THE PRINTABLE RECIPE.

Here are some other recipes you may like:

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For Better Scrambled Eggs, Add Cognac and Caviar

From New York&rsquos breakfast-forward Egg Shop comes a riff on scrambled eggs that&rsquos fit for a king.

Scrambled eggs are what you make of them. Relying on high heat for the sake of hasty cooking produces a dry, browned dish using the steam wand of an espresso machine yields delicate, airy eggs. Some splash in some milk, others white wine or champagne. But it&rsquos technique and late additions that most greatly impact a plate of eggs &mdash a fact few know better than Nick Korbee, chef of all-day Manhattan eatery Egg Shop, whose menu celebrates the myriad possible preparations of the egg. As outlined in his new collection of recipes, Egg Shop: The Cookbook, Korbee adheres to two rules when cooking eggs: &ldquoLet the garnish suit the egg-cooking technique and add the garnish at the end, not during the cooking process.&rdquo

Case in point: Eggs Caviar. A scramble flavored with Cognac, finished with sour cream, topped with roe and served with buttered toast. Rich and creamy, it&rsquos grounded in the soft scramble technique, yet elevated by complementary textures and flavors. &ldquoCaviar is like next-level sea salt,&rdquo Korbee explains. &ldquoWhen used as a garnish for soft scrambled eggs, caviar provides a deep umami component to balance the unctuous nature of all that yolky goodness.&rdquo And that reveals just how good eggs can really be.

Which Caviar Pairs Best With Eggs?
&ldquoMy favorite kind of caviar for this recipe is the highest quality I can best afford,&rdquo says Korbee. &ldquoThis usually means the beluga and sevruga world is off limits. In this case I prefer American paddlefish, golden trout or salmon roe. If I&rsquom really pinching pennies or showing off, I like wasabi tobiko (flying fish roe) from the local sushi spot.

Eggs Caviar

Ingredients:
2 eggs
1 teaspoon Cognac (like Pierre Ferrand 1840)
1 teaspoon unsalted butter
2 tablespoons sour cream or labneh
2 grams of your favorite caviar or roe
1 slice sourdough or pumpernickel rye bread, toasted and buttered

Preparation:
1. Gently whip the eggs with a fork.

2. Heat a saucepan over medium heat, then add the Cognac and butter (they should sizzle/simmer immediately). Add the eggs and whisk constantly &mdash working on and off the heat in order to develop the curds little by little and prevent the eggs from sticking or otherwise overcooking at the base of the pan &mdash until the eggs begin to resemble [soft scrambled eggs]. Add 1 tablespoon of the sour cream and stir to incorporate, letting the eggs sputter and pop a few times on the heat. Barely fold in the remaining sour cream (some streaks should still be visible).

3. Top the buttered toast with plenty of soft scrambled eggs and a heaping spoon of the caviar. Or pour eggs in a bowl and top the whole thing with the caviar, use the toast as a spoon, and knock yourself out.

Buy the Book

The recipe above appears in Egg Shop: The Cookbook, by Nick Korbee, published by William Morrow Cookbooks. Buy Now: $17


The Creamiest Scrambled Egg Recipe

Good for 1 person
Ingredients:

  • 2 eggs
  • 1 tablespoon butter
  • 1 pinch of kosher salt
  • 1 sprinkle of finishing salt (e.g. Maldon salt, fleur de sel)


1. Break the eggs into a small bowl and add butter and a pinch of kosher salt. If you want more or fewer eggs, the ratio is 1/2 tablespoon of butter to 1 egg. Use a wooden spoon so the eggs scrambled into nice little curds and a non-stick pan which is something you should always do when cooking scrambled eggs or an omelette.

2. Pour all the ingredients into the cold pan and gently break the yolks while slowly stirring. Turn on the stove to a medium-low heat – more towards to low side than the medium.
Note: If you want to lessen washing a bowl, you can actually break your eggs directly into the cold pan and add the butter and salt. But if you want mise en place aesthetics, then set up your ingredients into the bowl.

3. Continue to gently stir the eggs incorporating all the egg whites so it mixes completely with the egg yolks. Keep slowly stirring until you start to see curdles. This will take a few minutes – remain patient and do not be tempted to turn up the heat.

4. Once the eggs start to curdle faster, take the pan off the heat to slow down the cooking process. Gently stir the eggs so the runny parts evenly scramble in the pan. Return the pan on the heat to further cook the eggs.
Note: Eggs are temperamental so if they remain on the heat or on a higher heat, the eggs will dry and the color will turn from its natural orange to a bright yellow.

5. At this point, the eggs are done cooking on the stovetop. Turn off the heat and remove the pan from the stove. Continue to gently stir the eggs using the residual heat of the pan to cook the eggs until the liquidness of the eggs becomes an incorporated creamy texture.

6. Perfectly cooked and lusciously creamy. You can keep the eggs on the pan yet off the heat until you are ready to plate. Make sure you do not spread the eggs on the entire pan, as that will further cook and dry the eggs. Gather the scramble onto one side of the pan.

7. Best served over toast or your favorite type of bread! Be sure to sprinkle your preferred finishing salt just before serving. This can be flakes of Maldon salt, fleur de sel, etc as the crunch and flavor of the salt further enhances the eating experience.

Disclaimer: This article contains affiliate links. With no additional cost to you, your purchases earn me a commission if you click on the links via my website – Thank you!

Sign up for my newsletter on the sidebar for blog updates and my travel insider tips! And, check out my vlogs on YouTube!


The Creamiest Scrambled Egg Recipe

Good for 1 person
Ingredients:

  • 2 eggs
  • 1 tablespoon butter
  • 1 pinch of kosher salt
  • 1 sprinkle of finishing salt (e.g. Maldon salt, fleur de sel)


1. Break the eggs into a small bowl and add butter and a pinch of kosher salt. If you want more or fewer eggs, the ratio is 1/2 tablespoon of butter to 1 egg. Use a wooden spoon so the eggs scrambled into nice little curds and a non-stick pan which is something you should always do when cooking scrambled eggs or an omelette.

2. Pour all the ingredients into the cold pan and gently break the yolks while slowly stirring. Turn on the stove to a medium-low heat – more towards to low side than the medium.
Note: If you want to lessen washing a bowl, you can actually break your eggs directly into the cold pan and add the butter and salt. But if you want mise en place aesthetics, then set up your ingredients into the bowl.

3. Continue to gently stir the eggs incorporating all the egg whites so it mixes completely with the egg yolks. Keep slowly stirring until you start to see curdles. This will take a few minutes – remain patient and do not be tempted to turn up the heat.

4. Once the eggs start to curdle faster, take the pan off the heat to slow down the cooking process. Gently stir the eggs so the runny parts evenly scramble in the pan. Return the pan on the heat to further cook the eggs.
Note: Eggs are temperamental so if they remain on the heat or on a higher heat, the eggs will dry and the color will turn from its natural orange to a bright yellow.

5. At this point, the eggs are done cooking on the stovetop. Turn off the heat and remove the pan from the stove. Continue to gently stir the eggs using the residual heat of the pan to cook the eggs until the liquidness of the eggs becomes an incorporated creamy texture.

6. Perfectly cooked and lusciously creamy. You can keep the eggs on the pan yet off the heat until you are ready to plate. Make sure you do not spread the eggs on the entire pan, as that will further cook and dry the eggs. Gather the scramble onto one side of the pan.

7. Best served over toast or your favorite type of bread! Be sure to sprinkle your preferred finishing salt just before serving. This can be flakes of Maldon salt, fleur de sel, etc as the crunch and flavor of the salt further enhances the eating experience.

Disclaimer: This article contains affiliate links. With no additional cost to you, your purchases earn me a commission if you click on the links via my website – Thank you!

Sign up for my newsletter on the sidebar for blog updates and my travel insider tips! And, check out my vlogs on YouTube!


What Kind of Cream Cheese Should I Use in my Lobster BLT Scrambled Eggs?

I’m writing this article originally in the middle of the 2020 quarantine, so going to the grocery store isn’t much of an option right now. I would love to use Chive and Onion flavor, or maybe an herb flavor.

However, the only flavor I had in my cheese was plain cream cheese. It tasted delicious anyways, and I was so happy with the way the recipe turned out! But if you have the option to use one of the two flavors tested above, those will give the best results.


Holiday Entertaining: Scrambled Eggs, Caviar, Crème Fraîche

Last but not least in a series of 4 Holiday Entertaining Dishes, scrambled eggs with caviar is a wonderfully extravagant way to celebrate Christmas morning or New Year’s Day brunch.

Served in charming mini Lodge cast iron skillets, this breakfast is simultaneously elegant and rustic. Fluffy scrambled eggs paired with puffed popovers and butter are irresistible, but for the ultimate breakfast experience, add creamy-tangy crème fraîche and burst-in-the-mouth pearls of rich-brown nutty ossetra caviar .

Holiday Entertaining Series

Hors d’oeuvre: Oysters, Ossetra Caviar, Crème Fraîche (here)

First Course: Foie Gras with Sweet & Salty Palmier Cookies (here)

Holiday Side Dish: Asparagus, Hollandaise, Caviar (here)

Scrambled Eggs and Caviar Recipe

I am partial to the classic, authentic Royal Ossetra from the Parisian Caviar House of Petrossian. But of course, any type of quality fish roe would take scrambled eggs to the next level. Bon Appétit magazine wrote about caviar in their recent Holiday Issue (and I got a kick out of this), “You don’t need a Cayman Islands bank account to serve it…so unless you’re a Russian Oligarch, fill out your spread with the kind of affordable roes you can buy.”

  • 4 eggs
  • 1/4 t. kosher salt and fresh ground pepper
  • 1 T. half and half
  • 2 t. butter + more for cast iron skillets
  • chives
  • crème fraîche
  • caviar

Whisk eggs with salt, pepper, and half and half.

Melt 2 t. butter in a non-stick pan. Scramble the eggs.

Meanwhile, melt a small amount of butter in mini cast iron skillets.

Divide scrambled eggs between the 2 skillets.

Top eggs with a sprinkling of chives, a dollop of crème fraîche, and a spoonful of caviar. Serve with any type of utensil except silver, which affects the taste of caviar.


Something to Cook (for Dad): Lobster Scrambled Eggs

We've been talking about lobster a lot lately around here, and why not? It's summer, for chrissakes. It's also National Lobster Day, apparently. Also, too: Father's Day. You know what's a nice thing to do for your dad on Father's Day? Cook him breakfast. With lobster. Like this here recipe from the fantastic dining room at the Island Inn in Monhegan Island, Maine, where they know a thing or two hundred about lobster. We like it with a little extra Cholula.

Lobster Scrambled Eggs, by Chef Stephanie Harris

&bull 3 tbsp very soft cream cheese

&bull 3 oz chopped fresh or frozen lobster meat

&bull 2 tbsp finely diced red bell pepper

&bull 2 tbsp finely diced yellow onion

Whisk eggs and cream cheese together well. Add cheddar, lobster meat, red bell pepper, onion, and salt and pepper, and combine well. In a large, nonstick skillet heat vegetable oil over very low heat. Add egg mixture to pan and cook over low heat, stirring frequently with a wooden spoon, until cooked to desired consistency.


Watch the video: Scandic Hotels. Opskriften på de perfekte røræg (January 2022).