Eggs Caviar | The Jewish Week | Food & Wine

Eggs Caviar

Eggs Caviar

Makes 1 serving

Facebook icon
Twitter icon

2 eggs

1 teaspoon Cognac (Pierre Ferrand 1840 is our go-to, but a little Hennessey never hurt nobody)

1 teaspoon unsalted butter

2 tablespoons sour cream or labneh

2 grams of your favorite caviar or roe

1 slice sourdough or pumpernickel rye bread, toasted and buttered


1. Gently whip the eggs with a fork.

2. Heat a saucepan over medium heat, then add the Cognac and butter (they should sizzle/simmer immediately). Add the eggs and whisk constantly—working on and off the heat in order to develop the curds little by little and prevent the eggs from sticking or otherwise overcooking at the base of the pan—until the eggs begin to resemble the Classic French Soft Scramble (page 55). Add 1 tablespoon of the sour cream and stir to incorporate, letting the eggs sputter and pop a few times on the heat. Barely fold in the remaining sour cream (some streaks should still be visible).

3. Top the buttered toast with plenty of soft scrambled eggs and a heaping spoon of the caviar. Or pour eggs in a bowl and top the whole thing with the caviar, use the toast as a spoon, and knock yourself out.

Reprinted with permission from Egg Shop the Cookbook. 2017 by Nick Korbee, William Morrow Cookbooks