Scrambled Eggs with Paddlefish Roe

Scrambled Eggs with Paddlefish Roe

  • Serves 2 people
  • Prep Time 5 mins
  • Cook Time 25 mins
  • Total Time 30 mins
  • Skill Level easy  


  • 6 Fairway Extra Large Organic Eggs
  • 4 tbsp unsalted butter
  • 4 tbsp sour cream
  • 1.75 oz jar paddlefish roe
  • Fairway Sea Salt, to taste


  1. 1In a bowl, beat eggs with a whisk for 10 to 15 seconds. Add butter to a nonstick pan over medium heat.
  2. 2Once the butter melts and starts to bubble, add the eggs and let them sit in the pan for 10 to 15 seconds.
  3. 3With a wooden spoon, move the eggs around from the edges of the pan to the middle of it to create large curds.
  4. 4Place half of the scrambled eggs on one plate and the remaining half on another.
  5. 5Put 2 tablespoons of sour cream on top of the eggs on each plate.
  6. 6Place half of the paddlefish roe on top of the sour cream on each plate.
  7. 7Finish by sprinkling a little sea salt onto each plate.