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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.
- 8 eggs
- Salt and freshly ground pepper
- 2 tablespoons butter
- 1/4 cup thick creme fraiche
- 1 tablespoon minced chives
- 2 ounces 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 and mix.
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 information per serving
168 calories; 13g total fat; 333mg cholesterol; 98mg sodium; 2g carbohydrates; 0g fiber; 11g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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