Scrambled Eggs with Grated Bottarga
By Bottarga Turkey
Eggs are the friendliest thing to put bottarga on: rich, mild and warm enough to release its aroma without cooking it. Keep the heat low and the salt light.
- Serves
- 2
- Preparation
- 3 minutes
- Cooking
- 7 minutes
- Total
- 10 minutes
Recommended formatGrated bottarga: Casa Bottarga UmamiHow much bottarga: About 4 g per person, grated over the finished plate.
Ingredients
- 5 eggs
- 20 g butter
- 1 tbsp double cream (optional)
- 8 g bottarga, finely grated
- 1 tbsp chives, finely sliced
- Black pepper
Method
- 01Beat the eggs lightly with a fork; streaks of white are fine. Do not salt them.
- 02Melt the butter in a small heavy pan over low heat until it foams gently.
- 03Add the eggs and stir slowly and constantly with a spatula, scraping the base, for five to seven minutes until they set into soft, small curds.
- 04Take the pan off the heat while the eggs still look slightly underdone and stir in the cream, if using, to stop the cooking.
- 05Spoon onto warm plates, grate the bottarga over the top, add the chives and a little black pepper, and serve.
Substitutions
Shaved slices from a whole lobe work too; lay them over the eggs so they soften in the heat.
Serving suggestion
With toasted sourdough and, if you like, a spoonful of soft herbs.