Scrambled Eggs With Trout Roe Food
SCRAMBLED EGGS WITH TROUT ROE
Provided by Sam Sifton
Categories breakfast, brunch, dinner, easy, quick, main course, side dish
Time 10m
Yield Serves 4
Number Of Ingredients 9
Steps:
- Heat 3 tablespoons butter in a small pan until hot and foaming. Add the roe and cook gently for a minute or two, until its color begins to turn. Add the garlic, parsley, salt and pepper, stir carefully to combine and cook for another minute. Add the lemon juice and cook for 30 seconds more. Remove pan from heat and set aside.
- Break the eggs into a small bowl, pour in the cream and mix together. Heat the rest of the butter in a large pan until it foams. Pour in the egg mixture, reduce the heat to low and stir gently with a wooden spoon. Continue to cook slowly, until the eggs begin to form into curds. Add the roe and continue to cook for an additional minute or so, until the eggs are pillowy. Season to taste.
Nutrition Facts : @context http, Calories 406, UnsaturatedFat 14 grams, Carbohydrate 3 grams, Fat 34 grams, Fiber 0 grams, Protein 24 grams, SaturatedFat 18 grams, Sodium 419 milligrams, Sugar 1 gram, TransFat 1 gram
SCRAMBLED EGG WITH SALMON ROE SMORREBROD
Provided by Food Network
Yield 12 smorrebrod
Number Of Ingredients 6
Steps:
- Beat the eggs well in a large bowl. In a heavy saute pan, about 8 inches in diameter, melt 2 teaspoons of butter over extremely low heat. Add the beaten eggs, and cook over the lowest possible heat for 45 minutes. Stir occasionally to prevent a skin from forming on the surface. The eggs will thicken very slowly. When they begin to thicken, stir gently with a large spoon to create large flaps in the scrambled eggs. The eggs will be darker in color and thicker than normal scrambled eggs.
- Spread 1 teaspoon of butter on each of the bread halves. For each smorrebrod, at 2 corners that face each other diagonally, place 2 slices of cucumber. At the other 2 corners, place about 1/4 teaspoon of salmon roe. Cover the rest of the bread with about 1/12 of the egg mixture. Repeat until all smorrebrod are done. Garnish with sprigs of fresh dill.
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Occupation Culinary Director at Large, Food & WineTotal Time 15 mins
- Whisk together oil, chives, dill, parsley, cilantro, and lemon juice in a small bowl. Season to taste with salt and pepper. Set herb oil aside.
- Fill a medium saucepan with water to a depth of 2 1/2 inches (about 8 cups); bring to a low boil over medium-high. Stir in vinegar and 1 teaspoon salt. Whisk together eggs and remaining 1/2 teaspoon salt in a bowl. With the lip of the bowl just above the water, pour eggs into boiling water; immediately reduce heat to low. Cook, undisturbed, until eggs are just set, about 2 minutes. Using a slotted spoon, carefully lift eggs out of water, and transfer to a fine wire-mesh strainer set over a large heatproof bowl. Let eggs drain 2 to 3 minutes, rotating the strainer as needed to help any excess water drain.
- Divide eggs evenly between 2 bowls; drizzle each with 1 tablespoon herb oil, reserving remaining oil for another use. Season with salt and pepper to taste. If desired, top with trout roe.
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