Lobster Scrambled Eggs inspired by Seinfeld — Binging With Babish

Warning: Lobster may resist death for 1-4 hours after brain removal.

Sunday Brunch: Soft Scrambled Eggs with Lump Crabmeat

People go crazy over this simple when my friend and co-author David Pasternack makes this dish at his restaurant Esca, with good reason. It's crazy good. Try to get the freshest possible eggs, with big yellow yokes. Dave use milk...

Custardy French-Style Soft Scrambled Eggs

This recipe produces very delicate scrambled eggs with tiny curds and a spoonable, almost pourable consistency. It's not your average breakfast-egg recipe, but works great spooned onto toasts and topped with things like caviar, smoked salmon, or lobster, as an hors d'oeuvre.

Scrambled Eggs

No one should tell you how to take your eggs. But everyone should know how to make scrambled eggs well! 60 seconds, soft, creamy, custardy. Perfection!

Soft-Scrambled Eggs

This recipe produces moist scrambled eggs with medium-sized curds.

Grilled Lobster With Lemon-Shallot Butter

Grilling lobster leaves you with a wonderfully tender and sweet meat, while a brushing of lemon-shallot butter adds a nice brightness and richness that accentuates the crustacean's natural flavor.

Creamy Scrambled Eggs with Caviar

Last night I went through 72 eggs worth of scrambled eggs doing some recipe research. Of course, the great thing about developing recipes for a living is that when the clock strikes 2 a.m. and you realize you haven't eaten all night, the solution is usually right in front of you. But what to pair with that final batch of ultra-rich and creamy eggs? Most people don't think caviar when searching for a midnight snack, but why not?

Lobster Bisque

This lobster bisque recipe streamlines the overwhelmingly complicated process commonly found in classic recipes, while still delivering a deeply rich, flavorful soup.

Fluffy Scrambled Eggs

Do you have to add milk to scrambled eggs? No, but they keep the dish more flavorful and moist. Go on, give it a try.

Mushroom and Gruyère Eggs en Cocotte

These easy, individually baked eggs start with a base layer of mushroom duxelles and are topped with a coating of melted Gruyère cheese. The duxelles is made by sautéing minced mushrooms, shallots, and garlic in butter with thyme until they've released all their liquid and then browned and deepened in flavor. A splash of cream adds a silky richness.