happy new year!!!

Caviar and Scrambled Eggs

Posted by robert bode on



In a nonstick saucepan, gently heat the butter.

Place the eggs in a bowl with seasoning to taste – add salt sparingly. Whisk until frothy.

Add eggs to the pan and increase the heat slightly. Stir with a wooden spoon until the eggs begin to thicken.

Add the cream.

Remove the pan from the heat, still stirring to obtain a thick but creamy consistency.

Transfer to warm plates or ramekins. Top each portion of scrambled egg with caviar at the last minute. Serve with hot, crisp white toast.


6 eggs
2 tablespoon butter (or truffle butter)
1 large tablespoon of heavy cream
1 to 2 ounces White Sturgeon or Siberian Sturgeon Caviar


Products Used: White Sturgeon Caviar, Siberian Sturgeon Caviar

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