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Ingredients
- 8 eggs
- Salt and freshly ground pepper
- 2 tablespoons butter
- 1/4 cup thick creme fraiche
- 1 tablespoon minced chives
- 2 oz salmon roe (caviar)
- 4 small dill sprigs
Preparation
Step 1
Break the eggs into a bowl and beat them with a fork, adding some salt and pepper.
Melt the butter in a small saucepan over very low heat. Add the beaten eggs through a strainer (this will give you a smooth mixture and eliminate the threads). Cook the eggs over very low heat, whisking all the while, until you have a thick, smooth cream. Cooking time will vary according to taste, but the eggs must on no account become hard or crumbly - they must remain creamy.
Take the saucepan off the heat and pour in the creme fraiche; this will stop the cooking and make the eggs even creamier. Add the chives and mix.
Divide the eggs among 4 deep plates, garnish with salmon roe and dill and serve. These eggs may be eaten warm or cold.