Uni & Soft Scrambled Eggs

Silky soft scrambled eggs folded with fresh uni and finished with crème fraîche. A luxurious brunch dish.

Prep: 5 mins

Cook: 5 mins

Serves 2

Easy

Ingredients

1
Crack the eggs into a bowl and whisk gently until just combined. Don't overbeat - you want a few streaks of white visible.
2
Set aside the best-looking uni pieces for garnishing. Gently fold the remaining uni into the beaten eggs.
3
Melt the butter in a non-stick frying pan over low heat. Pour in the egg and uni mixture.
4
Using a spatula, slowly stir the eggs, scraping the bottom of the pan continuously. Keep the heat low - this should take 3-4 minutes. Patience is everything.
5
When the eggs are just set but still soft and creamy with small curds, remove the pan from the heat. The residual heat will continue cooking them slightly.
6
Stir through the crème fraîche. Season with salt and pepper to taste.
7
Spoon the scrambled eggs onto the toasted brioche. Top with the reserved fresh uni, a scatter of chives, and salmon roe if using.
8
Serve immediately while warm.

💡The key to perfect scrambled eggs is low heat and constant stirring. Take them off the heat while they still look slightly underdone.
💡Folding some uni into the eggs adds richness throughout, while the fresh uni on top gives you that pure, briny hit.
💡Brioche is sweeter and richer; sourdough is tangier. Both work well - it's personal preference.
💡This makes an impressive brunch dish or a decadent late-night snack.