Eggs Royale

Petrossian shares their recipe
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Feel like splurging this Easter brunch? You could take a cue from Petrossian chef Giselle Wellman and create these delicate scrambled egg royales topped with chives and caviar. Wellman explains that one of the most important ingredients in scrambled eggs is air. The more you whisk, the more air bubbles become trapped in the shaken and unraveling protein of the eggs. As the eggs cook, protein molecules firm up around the air bubbles resulting in a spongy texture and hopefully full and fluffy scrambled eggs. If you crack the eggs gently enough, you can use the shells as a fanciful serving cup. Look for caviar at specialty shops such as Petrossian, Monsieur Marcel, or Cube Marketplace.

Eggs Royale

3 eggs
Cayenne pepper
1 teaspoon butter
1 egg cup (empty egg shell with top cut off)
Heavy Cream

Crack open 3 eggs add salt and cayenne pepper. Beat the eggs to incorporate everything. In a low heat non-stick pan add 1 teaspoon of butter. Add the eggs and start to whisk. The eggs will slowly start to cook. Continue to whisk until the eggs begin to separate and you can see the bottom of the pan. Take off from heat and finishing the cooking processes with the heat from the pan. (Eggs should be soupy, not thick and hard.)

To assemble put the scramble eggs into the egg cup. Add the vodka cream (equal parts vodka to heavy cream, season with salt and pepper and whisk until hard peak) Finish with chives and, of course, caviar.