Perfect Flavors Meld For Creamy Richness
This infamous dish is as simple as they come—so simple a child can make it—but making it "great" takes skill, practice, and of course, fabulous ingredients like French Echire butter and Kolikof caviar.
“The finest caviar atop eggs I have ever eaten was at L'Orangerie restaurant in Beverly HIlls, California.”
I had the pleasure of dining at L'Orangerie many times over the course of their 28-year reign as the crown of LA's "Restaurant Row," and I was among their mourners when owners Gerard and Virginie Ferry decided to purposefully serve their last supper on New Year's Eve, 2006.
For me, it was young Chef Ludo Lefebvre's stint there (1996-2004) that consistently paired scrambled egg perfection with excellent caviar for L'Orangerie's signature dish. The texture was habitually moist enough to hold the shape of the curds, yet they were never watery.
While refining my own skill of crafting the perfect scrambled egg, I was reminded of the movie, The Hundred Foot Journey. In particular, the scene when Om Puri offers to make fictitious Michelin-starred restaurant owner, Helen Mirren an omelet (knowing in advance that this is the dish on which she judges the talent of young chefs). This is the heartwarming moment when Ms. Mirren's character discovers his character's gift for cooking. After much practice of my own (and delightful tasting), I invite you to try my own recipe (below) for this simple yet rich and completely decadent favorite.
The Caviar Matters—Only Offer The Best!
Kolikof has sourced the best caviar from sustainable farms around the world. All of our fine caviar selections are preservative- and antibiotic-free. Fish live on an antibiotic-free diet, and are bred and swim in the world's most pristine ocean waters. Customers favorites include our Ossetra, Imperial Triple Zero (a superb large-grain caviar), and chef's favorite, Imperial.
LES OEUFS ET CAVIAR
Preparation: 10-35 minutes
(Depends on preferred presentation. See below.)
Cooking Time: 5 minutes Total Time: 15-40 minutes
Ingredients: (Visit the Kolikof Shopping List)
6 - eggs (brown or white, your preference)
1/8 tsp sea salt (or quantity to your own taste)
1-1/2 tbsp. Echire French salted butter
1-1/2 tbsp. heavy cream
1.75 - 2 oz. (50-56g) Golden Ossetra or any Kolikof Caviar
- To serve the eggs and caviar on a plate, simply crack the eggs in a medium bowl and add salt. Skip Step 2, and proceed with Step 3. For in-shell presentation, skip this step, and begin with Step 2.
- For in-shell presentation, use an egg topper and sharp knife to remove the tops of four of the eggs; crack two. Empty contents of all eggs in a medium bowl, add salt, and refrigerate. Gently rinse shells in cool water. Scrape and discard inner egg membrane. To sterilize shells, individually submerge them in simmering water for 15 seconds; remove with slotted spoon, and place upside-down on a paper-towel-lined plate to dry and cool (watch first 2 minutes of how-to video here). You started with 6 eggs—so don't worry if you break one or two shells!
Whisk eggs well until foamy and thin (yes...these are "just" scrambled eggs—pay attention to keyword phrases: "don't let burn" and "stir continuously")! Over medium heat, melt butter in an 8-inch non-stick skillet. Gently add eggs. Stir and fold continuously, with a wooden or silicon spatula, for about a minute or until they begin to set. Reduce heat to low, and stir vigorously until nearly no liquid remains and curds begin to form. Add heavy cream, stirring until barely set, yet still moist. Portion immediately on to plates or into upright eggshells placed in egg cups.
We prefer to serve the scrambled eggs plated. We separately pass the caviar and accompaniments, and guests top their eggs to their own tastes. For a simple but elegant brunch or supper, eggs may be made ahead and kept in a warming buffet server. Consider serving this dish alongside a "topping" bar, offering several types of caviar. Enjoy!