The Unique Ingredient Alton Brown Tops His Scrambled Eggs With 

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Alton Brown is beloved by legions of fans for his brilliantly straightforward and science-based home cooking wisdom, like how to make the fudgiest brownies and simply perfect baked potatoes. Naturally, the "Good Eats" host brings the same elegant, low-key genius simplicity to his scrambled egg toppings. In a TikTok video showcasing his delightfully buttery scrambled egg preparation (which, true to form, he has perfected through years of intense experimentation and journaling), Brown whipped out an extra-special ingredient to top the creamy breakfast dish: bottarga.

Bottarga is a salted and cured fish roe sac. It's sometimes called the "truffle of the sea," and is known for its intensely savory umami flavor and smooth texture. Bottarga might not be available at your neighborhood supermarket, but it can be easily found in specialty stores or ordered online. You can purchase pre-grated bottarga, but it usually comes in the form of a rather interesting-looking whole cured roe sac. Although bottarga isn't known for being cheap – it will typically set you back at least seven bucks an ounce – it packs a powerful flavor punch and goes a surprisingly long way in the home kitchen. The versatile roe pouch is often used to top vegetables or pasta dishes, or served simply sliced for an indulgently umami-packed appetizer. And, of course, it adds a subtle yet striking boost of savory ocean flavor to scrambled eggs.

Preparing bottarga scrambled eggs is pretty much as simple as making regular scrambled eggs, and then topping them with a few grates of your favorite bottarga just before serving. However, there are a few things to keep in mind to help ensure your bottarga-topped scrambled eggs turn out perfectly creamy and flavorful.

First of all, remember that bottarga already contains a generous dose of salt, so you'll want to use a bit less salt than normal in your eggs (but always remember to salt your scrambled eggs before cooking for the creamiest texture). Also, although bacon grease scrambled eggs can be delightful, in this case, butter is better — most recipes for bottarga scrambled eggs call for generous amounts of butter to balance out the pungent umami punch of the salted roe. Lastly, as Brown advises, take your time and cook the eggs low and slow for the creamiest texture. Whether you're planning an extra-special brunch or simply looking to zhuzh up your weekday breakfast, the "egg-on-egg action" (as Brown puts it) of bottarga-topped scrambled eggs is an everyday luxury well worth a try.