We welcomed the New Year 2013 with caviar and champagne. We were fortunate enough to carry on our New Year’s tradition to eat caviar with scrambled eggs, smoked salmon over a homemade bread and mimosa. Not that we can afford this mightily breakfast, but we have the illusion or superstition that by having caviar on New Year’s Day will bring good things in the New Year. Indeed when we had caviar on New Year’s day we had a good year. Well to be honest I believe in my faith first that good things will come as long as I do good things on to others. However, it is just nice to start the New Year elegantly.
What type of Caviar should it be?
Well it is really up to everyone’s budget. My experience is that anyone who tastes caviar for the first time either wants more right away or never eats it again. As a chef I was always fortunate enough to get the “eggs” at whole sale price, which saved me some money. So in good times I buy Beluga, Osetra or Sevruga caviar, but I’m not ashamed to buy a substitute from Trader Joe.
I love to eat caviar with the least amount of ingredients such as a whole grain toast or cracker with scrambled or poached eggs. The traditional serving method for caviar on ice is boiled and chilled chopped egg whites, egg yolks as well as finely minced shallots and blinis.
A Few Facts About Caviar
- The best caviar are: Sterlet, Beluga, Osetra and Sevruga all are harvested from the sturgeon family.
- The rare Sterlet is the most expensive of all with a golden color.
- Beluga is largest of all caviar’s (size of eggs) and very expensive.
- Osetra is second in taste with slightly smaller eggs, however some connoisseurs prefer this caviar over beluga.
- Sevruga is the cheapest of the four with the smallest eggs; nonetheless the flavor is still superb compared to other fish eggs not from sturgeon.
- For a while Beluga caviar from Russia was banned from importing into the US. The ban has been lifted in 2011 and a limited amount of caviar is permitted.
- Farm raised caviar is the way to go to support reproduction of endangered species like the sturgeon.
- Many countries now producing farm raised sturgeon to harvest caviar including the USA, Russia and many European states.
- Only eggs from the sturgeon family can be called caviar. Although there are plenty of other varieties such as salmon caviar or paddle-fish, which are considered substitute caviar’s.
- A caviar labeled Malossol means it is brined with less salt, however this is the best method to keep caviar at a top quality.
- 8 eggs, seasoned only with pepper
- 1 scallions, finely sliced
- Olive oil to saute
- 8 oz / 230 grams smoked salmon
- 4 slices of whole grain bread
- 1 red onion, cut in finely sliced rings
- 4 celery leafs
- 1 oz caviar (your choice)
- Whisk eggs
- Heat olive oil in a nonstick pan over medium heat
- Add chopped scallions to olive oil and stir for 30 seconds
- Then add eggs and scramble to your liking
- Place 2 slices of smoked salmon on a slice of toasted whole grain bread
- Add sliced red onions and a spoon of scrambled eggs atop the smoked salmon
- Decorate with caviar and celery leaf
Remember the smoked salmon and the caviar are very salty, so keep this in mind when seasoning the eggs.