Scrambled eggs with caviar

Published on: 6 October 2022

Œufs brouilles au caviar / Scrambled eggs with caviar

Ingredients for 4 servings  

  • 300g flour
  • 125g +25g butter
  • ¼ teaspoon salt
  • 30g Caviar
  • 30ml milk
  • 8 eggs
  • 1 lemon
  • freshly ground pepper to taste


Sift the flour and pile in a heap on a pastry board

  1. Make a well in the flour and add the salt
  2. Cut 125g butter into small pieces and allow to softem
  3. Add butter to the flour and work the butter and salt into the flour using finger tips.
  4. Add a little water to the dough to help mix but not much, mix until a ball of dough is formed
  5. Leave the dough to rest for for several hours
  6. Preheat oven to 220Cdegrees
  7. Roll out the pastry thinly and line 8 small tartlet cases
  8. Prick the pastry all over with a fork, to allow air to escape while cooking
  9. Bake for 12 minutes
  10. Remove tartlets from the pastry cases and keep warm
  11. Stir the caviar into the milk
  12. Squeeze juice from lemon
  13. Beat the eggs and add pepper
  14. Add caviar, milk and a little lemon juice to the eggs and stir in
  15. Use a double boiler to cook the eggs, adding 25g butter piece by piece, as the eggs thicken, stirring all the time with a wooden spoon
  16. Spoon the mixture into the pastry tartlets and serve immediately

Pair with a glass of Tribaut Schloesser brut champagne, available at the French Market shop in Cape Town.

Bon Appetit!

Shopping cart0
There are no products in the cart!
Continue shopping