Eggs are the best way to experience caviar and caviar goes with champagne and champagne goes with New Year's. I think it's a grand idea to ring in the New Year at midnight with something to soften the effects of a bottle of champagne and salute the wee hours of unknown history with the indulgence of caviar. It's either the end of the world or a brave new world we are about to face and I prefer to face either with champagne and caviar. So just after midnight and the kissing and so forth has subsided, I whip up this sublime French version of scrambled eggs for a cozy group of bon amis before we all crash. The French provoke the eggs to curdle with gentle steam and enrichment of either cream or milk and, of course, butter, to produce a delicate, silky version of the mundane most are familiar with. Anointed with caviar and creme fraiche it's a warm way to welcome whatever is coming our way at dawn. Happy New Year!
Consider two eggs per person
8 eggs at room temperature
1 tsp salt
pepper
1/2 cup milk
2 tsp butter, cut into teaspoon size
Creme fraiche and caviar for serving
Over a double boiler, heat the milk until just scalding. Do not allow the mild to touch the water. Cook by hot steam. In a separate bowl beat the eggs, salt and pepper. Drop in half the butter bits. Add the rest of the butter bits to the scalded milk and then the egg mixture. Stir over steam with a spatula constantly around the edge and bottom until the eggs begin to curdle. Transfer to a warm plate and garnish with creme fraiche, chive, and your choice of caviar. Serve immediately with toast points and another glass of champagne if before 2 a.m. or a mimosa if it's after 6 a.m.
Happy New Year and Keep Cooking!
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