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Saturday Snapshots

Scrambled eggs, with crème fraiche, lobster and lobster roe

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This was made using the double boiler method (which I describe in this post), with the substitution of 2 tablespoons coarsely chopped lobster meat and about 1 teaspoon lobster roe for the morels. It’s more labor intensive than usual but the results are well worth the effort in my opinion.

Creamy scrambled eggs infused with the taste of the sea. It’s a bowl of decadence. Try it … you’ll like it.

3 replies »

  1. Jeez. This looks amazing. Haven’t used the double-boiler method, but have done the French slow cook method. Turns out a much less dry, flavorful scramble — like yours!


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