More than a soft-boiled egg, this gently scrambled egg crowned with Imperial Gold Caviar reveals a small treasure of creamy texture and refined flavour. Simple in form, indulgent in taste — a dish where every spoonful celebrates balance and purity.
Preparation: 15 minutes • Cooking: 10 minutes
Ingredients for 1-4 people
For the scrambled eggs
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20 g unsalted butter
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4 extra-fresh eggs
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1 tbsp thick Сrème fraîche
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½ bunch chives
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1 onion
For the buttered toast soldiers
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20 g unsalted butter
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4 slices of white bread
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2 slices smoked salmon
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1 tin (30 g) Imperial Gold Caviar
For serving
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4 Egg cups
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1 tin (50 g) Imperial Gold Caviar or wild salmon roe
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Fresh herbs and edible flowers
Instructions
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Scrambled eggs
Finely chop the onion and chives.
Crack the eggs into a bowl and beat lightly.
Melt the butter in a pan over very low heat, then add the eggs.
Cook gently, stirring constantly, until the eggs become soft, creamy and just set.
Season lightly with salt and pepper — the caviar will add enough salinity.
Remove from the heat. Stir in the crème fraîche, onion and chives. Set aside.
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Buttered toast soldiers
Melt a little butter in a pan.
Toast the bread slices until golden, then cut into thin sticks.
Finish with butter, smoked salmon and a spoon of Imperial Gold Caviar, to taste.
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Serving
Spoon the scrambled eggs into warm egg cups or small bowls. Top with a generous spoon of caviar or salmon roe.
Serve with the buttered toast soldiers on the side. Finish with fresh herbs or edible flowers, if desired.
Serve immediately.
Tip
Remove the caviar from the fridge 15–20 minutes before serving to allow its texture and flavour to fully open. Add the caviar just before serving to preserve its freshness and shine.
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