About the recipe
This recipe perfectly embodies the Maison Pearl spirit: few ingredients, a precise technique, and an exceptional product that elevates the whole. Scrambled eggs, when cooked slowly and with precision, offer a silky texture that is ideal for receiving caviar, without ever masking or altering it. A perfect dish for a refined brunch, a late lunch or an impromptu dinner — elegant without being ceremonial.
Ingredients
8 extra-fresh eggs
40g caviar (Baerii or Osciètre, according to your preference)
40g unsalted butter
2 tablespoons thick crème fraîche (optional, for extra smoothness)
Fine salt (used sparingly)
Freshly ground white or black pepper (optional)
Préparation
1. Preparing the eggs
Crack the eggs into a bowl and whisk lightly with a fork, just enough to combine the yolks and whites without incorporating too much air.
2. Gentle cooking
Melt the butter over very low heat in a saucepan or heavy-bottomed pan. Pour in the eggs and stir slowly and constantly with a flexible spatula.
3. Achieving the perfect texture
Allow the eggs to cook gently. They should remain creamy and slightly runny. Off the heat, fold in the crème fraîche if using. Season very lightly with salt.
4. Plating
Serve the scrambled eggs immediately, piping hot. Gently place the caviar on top without mixing it in, to preserve its texture and aromas.
5. Finishing
Add a touch of pepper if desired, then enjoy without delay.
Maison Pearl tip
Caviar must never be heated. It is always added at the last moment, off the heat, to preserve its freshness, texture and aromatic finesse.
The caviar used in this recipe can be ordered and delivered to your door, ready to be incorporated into your culinary ideas, whether simple or more creative.