Peden + Munk
These scrambled eggs bear little resemblance to the rubbery ones dished up by short-order cooks.
Recipe information
Yield
4 Servings
Ingredients
Eggs
4
large eggs
2
tablespoons chilled unsalted butter, divided
Cayenne pepper
Kosher salt
Garnish (optional)
1
/4 cup heavy cream, whipped to soft peaks
2–4
teaspoons caviar
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Preparation
Step 1
Combine eggs and 1 1/2 Tbsp. butter in a small room-temperature saucepan and season lightly with cayenne and salt. Place over medium-low heat and cook, whisking gently and constantly while scraping bottom and sides of pan, until eggs are just thickened, creamy, and small curds begin to form, 3–4 minutes total. (If mixture begins to stick to pan while cooking, remove from heat; whisk gently for 30 seconds, then continue cooking over heat.) Remove from heat.
Step 2
Add 1/2 Tbsp. butter; whisk until melted. Season with salt; divide among small bowls. Top with whipped cream and caviar, if desired.
Nutrition Per Serving
One serving contains: Calories (kcal) 180 Fat (g) 16 Saturated Fat (g) 9 Cholesterol (mg) 275 Carbohydrates (g) 2 Dietary Fiber (g) 0 Total Sugars (g) 0 Protein (g) 7 Sodium (mg) 250