Scrambled Eggs With Osetra And Mouillettes Recipes

SCRAMBLED EGGS WITH OSETRA AND MOUILLETTES

Steps:

• Toast the bread. Butter all the slices with 1 tablespoon of the butter. Remove the crusts and cut each slice into 4 narrow strips, or mouillettes.
• When ready to serve, place the eggs, salt and pepper in a bowl. Mix with a whisk until well blended. Heat the remaining 2 tablespoons of butter in a thick, heavy saucepan with high sides. Add the egg mixture and cook over medium to high heat, stirring continuously and vigorously with a whisk until the mixture is creamy and consists of very small curds. While still quite soft, remove the mixture from the heat. (The eggs will continue to cook in the residual heat of the pan.) Add the sour cream and mix well.
• Divide the egg mixture among 4 warm plates. Arrange 4 mouillettes around each portion. Top with the caviar, using about 1 1/2 teaspoons per serving. Serve immediately.

FRENCH-STYLE SCRAMBLED EGGS

Steps:

• In a small bowl, lightly beat the eggs. Heat butter in a small saucepan over medium heat until foamy. Add eggs and cook, whisking, until they begin to set; gently whisk in milk and chives. Remove from heat and serve with toasted bread.

FRENCH SCRAMBLED EGGS

Steps:

• Place 1-inch of water in the bottom of a double boiler and heat until boiling, reduce the heat to very low.
• When the water is simmering, place the top of the double boiler over the water.
• Add 1 tablespoon of the butter and heat until melted.
• Meanwhile, whisk the eggs in a medium bowl just until combined.
• Add 1 tablespoon butter, cut into small pieces, salt to taste and a grinding of pepper.
• Pour into the double boiler.
• Cook, stirring constantly with a wooden spoon or heatproof rubber spatula, until eggs are thickened into soft curds, 10 to 15 minutes.
• To serve, place a slice of toast on the side of each of two plates and spoon the eggs into the center.