Soft scrambled eggs with caviar and herbed crème fraîche from Taste & Technique: Recipes to Elevate Your Home Cooking (page 207) by Naomi Pomeroy and Jamie Feldmar

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Notes about this recipe

  • laurencooks on January 02, 2022

    Made because I had leftover caviar from New Year's Day and wanted to put it to good use. Loved the cooking method of the eggs and the herbed creme fraiche—since I was cooking for myself I only used 2 eggs and halved the creme fraiche recipe. I also used heavy cream instead of half and half in the eggs. Taste and texture turned out great.

  • Ro_ on September 19, 2020

    I made this without the caviar, and served the eggs and creme fraiche on toast. The method for cooking the scrambled eggs was great: using a small frying pan and cooking them slowly without too much stirring is definitely a winning method for creamy-textured scrambled eggs, and one I will use again. The herb creme fraiche was lovely (I stuck with tarragon instead of the dill substitute, since I have loads of tarragon in my garden right now and no dill) - you only need a small amount to pack a big punch of flavour. I wouldn't add any more than the tablespoon stated for fear of overpowering - as it was, it was a lovely compliment.

  • Kduncan on January 22, 2019

    Didn't add the caviar, and subbed the half and half for heavy cream. Overall a nice recipe, stirring every 30 seconds though ended up with a large scramble vs. the picture in the book. Would cook again.

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