RECIPE TITLE "Scrambled
Eggs with Salmon Roe Recipe"
Source: The Heritage of French Cooking,
courtesy of Cooking.com
Whether scrambled, in omelets or in soufflés, and varied
with every imaginable sauce, eggs have always been part of the French
appetizer selection, from the Middle Ages to the present. Today,
however, this type of dish would be just as suited to the place
of honor in a light luncheon.
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
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
Divide the eggs among 4 deep plates, garnish with salmon roe and
dill and serve. These eggs may be eaten warm or cold.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
| Nutrition Facts
Facts per Serving
Calories: 168 Fat: 13g Carbohydrates: 2g
Cholesterol: 333mg Sodium: 98mg Protein: 11g
Fiber: 0g % Cal. from Fat: 70% % Cal. from Carbs: 5%
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