Scrambled Eggs with Lobster and Caviar

Scrambled Eggs with Lobster and Caviar
Staff Writer

David Burke

Caviar to chefs is like expensive paint to artists and is used often in restaurants, but that doesn’t mean home cooks can’t be cooking with it, as well. I say cook, but really caviar is used as a garnish in cooking. Dolloped on top of crème fraîche and smoked salmon or sprinkled on creamy scrambled eggs like in this recipe, it adds a rich quality to your food that cannot be replicated by anything else. 

 

4
Servings
354
Calories Per Serving
Deliver Ingredients

Ingredients

  • large eggs, beaten
  • 1/4  Cup  milk
  • 1 1/2  Pound  cooked lobster meat
  • shallots, minced
  • 2  Tablespoons  chopped tomatoes
  • 4  Tablespoons  chopped chives
  • 4  Tablespoons  butter
  • 2  Tablespoons  créme fraîche
  • 1  Tablespoon  American sturgeon caviar

Directions

Heat up a large skillet. Melt the butter and add the shallots and tomatoes. Sauté until crispy. Add the eggs and scramble . Add the lobster meat and toss lightly. Add the salt, pepper, and chives. Place in 4 bowls. Top with crème fraîche and caviar. 

Nutritional Facts

Total Fat
15g
21%
Sugar
1g
1%
Saturated Fat
5g
21%
Cholesterol
181mg
60%
Carbohydrate, by difference
10g
8%
Protein
46g
100%
Vitamin A, RAE
18µg
3%
Vitamin B-12
3µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
3mg
4%
Calcium, Ca
54mg
5%
Choline, total
158mg
37%
Fiber, total dietary
1g
4%
Folate, total
18µg
5%
Iron, Fe
2mg
11%
Magnesium, Mg
44mg
14%
Niacin
12mg
86%
Pantothenic acid
2mg
40%
Phosphorus, P
381mg
54%
Riboflavin
1mg
91%
Selenium, Se
55µg
100%
Sodium, Na
492mg
33%
Vitamin D (D2 + D3)
1µg
7%
Water
127g
5%
Zinc, Zn
6mg
75%

Scrambled Egg Shopping Tip

The fresher the better. Eggs in supermarkets don't even have half the flavor of fresh eggs. Try to make some time and head to the nearest farmer's market and treat yourself to some farm fresh eggs. They may be pricier but you get every cent back in flavor and a golden orange yolk.

Scrambled Egg Cooking Tip

With eggs, cooking at a low temperature is almost always preferred. It allows the eggs to keep better texture. Also if you ever mix your uncooked and hard boiled eggs, do not fret. A trick to distinguish the two is a spin on the counter top. Hard boiled eggs will spin with ease while uncooked eggs won't get any momentum.