According to Jean-Georges, scrambled eggs should be one of the most special dishes you can make. And we agree. So we’re sharing his recipe for the perfect eggs, along with a little secret: adding caviar makes them even better.
Jean-Georges Egg Caviar
Scrambled eggs are one of the most underrated dishes out there. They’re easy to make and they can be eaten for any meal of the day.
But if you want to take them up a notch, add some caviar.
Jean-Georges is a big fan of adding caviar to his scrambled eggs. He says it make them more special, and we have to agree. The salty, briny flavor of caviar is the perfect complement to creamy eggs.
If you’re feeling fancy and looking to add some caviar to your breakfast, here’s how to do it.
Yields 4 servings
Ingredients:
- ½ cup whipping cream
- ¼ tsp salt
- 1/8 tsp cayenne, or to taste
- 1 tsp vodka
- 1 tsp lemon juice
- 2 tbsp butter
- 4 eggs
- Salt to taste
- 2 tsp Osetra caviar
Directions for Jean-Georges Egg Caviar:
First, make the cream.
In a bowl, add the whipping cream, salt, and a pinch of cayenne pepper. Whip until gentle, stiff peaks form.
Add in vodka and lemon juice.
The cream, Jean-Georges says, should taste seasoned, not salty, and not too lemony. The acidity should balance the richness of the cream.
Next, to make the eggs, put two tablespoons of butter in a saucepan and heat over medium heat.
Crack the eggs into a small bowl – but save the eggshells – and stir until uniformly blended. Add a pinch of salt and stir.
When the butter begins to melt, add the blended eggs and salt to the pan.
Whisk the eggs over medium heat until still thick and fluid, about one to two minutes. Remember, even after you remove the eggs from the heat they will still cook, so careful not to overdo them.
When they are ninety percent cooked, remove them from the heat and add a bit more butter. The consistency should be that of a thick sauce, no firmer.
Then, spoon the eggs alongside two teaspoonfuls of Osetra caviar into two cleaned egg shells and enjoy Jean-Georges egg caviar.
Jean-Georges suggests using a good quality caviar for best results. We love the salty-sweet flavor of Royal Osetra Caviar, but any type will do.
Pairs Well With:
To serve, offer eggs alongside diced red onion or add a thin chive to the egg shell to make an impressive presentation. Pair Jean-Georges egg caviar with champagne or a mimosa.
