Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Join the forum, it's quick and easy

Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

Would you like to react to this message? Create an account in a few clicks or log in to continue.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Scrambled Eggs with Caviar

    Lobo
    Lobo
    Moderator
    Moderator


    Posts : 28411
    Join date : 2013-01-12

    Scrambled Eggs with Caviar Empty Scrambled Eggs with Caviar

    Post by Lobo Sat 06 Feb 2016, 12:29 am

    Scrambled Eggs with Caviar Img73l
    Scrambled Eggs with Caviar
    Scrambled Eggs with Caviar Translucent
    Be the first to Write a Review
    Prep Time: 25 minutes
    Cook Time: 10 minutes
    Servings: 4
    This dish adds an elegant note to a brunch. Serve with toast points alongside.






    • 36

    Ingredients:


    • 6 eggs
    • 2 Tbs. unsalted butter
    • Salt and freshly ground pepper, to taste
    • 2 Tbs. chopped fresh chives
    • 1.75 oz. caviar

    Scrambled Eggs with Caviar Wine-pairing-icon-white

    Wine Pairing

    This pairs well with medium-bodied sparkling wines like the Champagne Doyard Cuvée Vendemiaire 1er Cru from our Wine Club.

    Directions:

    Using an egg topper, remove the top one-fourth from 4 of the eggs, being careful to remove only the top. Pour the yolks and whites into a small bowl and set the eggshells aside. Crack open the remaining 2 eggs and add the yolks and whites to the bowl; discard those shells. Using a fork, beat the eggs until thoroughly blended.

    Bring a small saucepan three-fourths full of water to a boil over high heat. Reduce the heat to medium so the water maintains a simmer. Place one of the reserved eggshells in the simmering water for 10 to 15 seconds. Using a slotted spoon, carefully remove the eggshell and place upside down on a paper towel-lined plate to dry. Repeat with the remaining eggshells.

    In a nonstick sauté pan over medium heat, melt the butter. Add the beaten eggs, season with salt and pepper, and stir constantly with a wooden spoon until the eggs have thickened into small curds, 3 to 5 minutes.

    Place the empty eggshells in egg cups. Fill the shells with the scrambled eggs, dividing evenly. Garnish with the chives and a small spoonful of caviar. Serve immediately.
    Williams-Sonoma Kitchen.

    Related Tips


      Current date/time is Wed 09 Oct 2024, 11:52 am