Eggs Caviar from Egg Shop: The Cookbook by Nick Korbee

We’re excited to share a new cookbook that we’ve been looking forward to for months! Egg Shop: The Cookbook by Nick Korbee is full of delicious brunchy-and-beyond recipes inspired by the restaurant in New York City. This cookbook is decadent and fun, with delectably creative photos and recipes that will forever change the way you think about eggs.

For first-time restaurateurs Demetri Makoulis and Sarah Schneider and chef/partner Nick Korbee, eggs aren’t just an easy, protein-packed breakfast go-to, but an extraordinary complement to New York’s wealth of local produce and artisanal meats, grains, and cheeses. With Egg Shop anyone can create their delicious Egg Shop experience at home—whether it’s a quiet breakfast for one or a boozy brunch for twenty.

Inside you’ll find proper egg-cooking techniques as well as instructions on incorporating eggs into super-delicious dishes from the health-conscious to the decadent, using fresh, delicious ingredients: homemade seeded rye bread, the best-quality bacon, and the perfect melting cheese. After mastering the most common and useful egg cooking methods (scrambled, poached, fried) Nick teaches you how to unlock egg superpowers—coddling them in Mason jars full of truffle oil and basting them with coffee-infused compound chocolate-bacon butter.

This recipe for Eggs Caviar is a perfect representation of the fabulous recipes in the cookbook, and takes eggs to a new level.

Egg Shop: The Cookbook is on sale March 21. Pre-order a copy from your favorite retailer now.

Eggs Caviar

0427_eggs_caviar_088This is an old- school, fancy- pants dish that snoot masters break out to wow their aging clientele. But the dish teaches a very important lesson: the texture of well- prepared eggs can be enhanced by adding complementary textural ingredients. In short, it teaches respect for perfectly cooked eggs. If you’re going to take the time to build upon these techniques, why would you go and muck it up by haphazardly throwing in some fried bologna or raw vegetable mishegas? There are only two rules: Let the garnish suit the egg cooking technique and add the garnish at the end, not during the cooking process.

Makes 1 serving

  • 2 eggs
  • 1 teaspoon Cognac (Pierre Ferrand 1840 is our go- to, but a little Hennessey never hurt nobody)
  • 1 teaspoon unsalted butter
  • 2 tablespoons sour cream or labneh
  • 2 grams of your favorite caviar or roe
  • 1 slice sourdough or pumpernickel rye bread, toasted and buttered

1. Gently whip the eggs with a fork.
2. Heat a saucepan over medium heat, then add the Cognac and butter (they should sizzle/simmer immediately). Add the eggs and whisk constantly— working on and off the heat in order to develop the curds little by little and prevent the eggs from sticking or otherwise overcooking at the base of the pan— until the eggs are a soft scramble. Add 1 tablespoon of the sour cream and stir to incorporate, letting the eggs sputter and pop a few times on the heat. Barely fold in the remaining sour cream (some streaks should still be visible).
3. Top the buttered toast with plenty of soft scrambled eggs and a heaping spoon of the caviar. Or pour eggs in a bowl and top the whole thing with the caviar, use the toast as a spoon, and knock yourself out.

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