French Scrambled Eggs with Ikura Caviar




  1. Crack the eggs into a bowl and whisk well
  2. Using the double boiler method (a heatproof bowl resting on top of a saucepan of simmering water) for the creamiest eggs. Pour the eggs into the heat-proof bowl and using a rubber spatula to continuously & slowly stir the eggs. You should see small curds forming
  3. When the eggs are almost done, add in the crème fraiche and continue to stir until you have a silky, custardy scramble.
  4. Plate & garnish with some chives and top with Mt Cook Alpine Salmon Ikura Caviar


Recipe with thanks to Chef Daniel from the One Restaurant, Christchurch