- Recipes & Random Thoughts
- I have been cooking my way through life for over 50 years, beginning with mud pies as a child. I've turned a corner now and feel a Renaissance in my life. Recipes and Random Thoughts is my personal spin in a blog about how to prepare good food and how it prepares you for life. I want to share with you, honest to goodness food punctuated with perspective from the special memories and moments that have marked my journey.
Tuesday, December 30, 2014
New Year's French Scrambled Eggs with Caviar
Consider two eggs per person
8 eggs at room temperature
1 tsp salt
1/2 cup milk
2 tsp butter, cut into teaspoon size
Creme fraiche and caviar for serving
Over a double boiler, heat the milk until just scalding. Do not allow the mild to touch the water. Cook by hot steam. In a separate bowl beat the eggs, salt and pepper. Drop in half the butter bits. Add the rest of the butter bits to the scalded milk and then the egg mixture. Stir over steam with a spatula constantly around the edge and bottom until the eggs begin to curdle. Transfer to a warm plate and garnish with creme fraiche, chive, and your choice of caviar. Serve immediately with toast points and another glass of champagne if before 2 a.m. or a mimosa if it's after 6 a.m.
Happy New Year and Keep Cooking!