By Chef Ella Freyinger
- 2-3 Eggs
- 1 Tbsp. Unsalted Butter
- 1 Tbsp. Crème Fraiche
- To Taste Flake Salt
- 2 Tbsp. Caviar
- Preheat a sauté pan over medium-high heat. Crack your eggs into a medium bowl. If any shells fall in, use a half eggshell to scoop them up — works much better than a spoon.
- Whisk until very well combined. Place the butter into the pan and let melt for 3-5 seconds.
- Add the eggs and immediately begin to stir with a spatula. Continue constantly moving the eggs for 10-15 seconds or until the eggs are still slightly soft. Remove from the heat and season lightly with flake salt.
- Top with crème fraiche and caviar.