By Beleaev Family | International Caviar & Gourmet, Head Office London | beleaev.com
Soft-boiled egg with caviar served in the shell is the dish that proves elegance and simplicity belong together. A perfect 6-minute egg, the top sliced off, the runny yolk topped with crème fraîche and a generous spoon of caviar. Eaten with a small spoon and a soldier of buttered toast.
Key Takeaways
- Cook for exactly 6 minutes from boiling water for soft yolk
- Use a serrated egg topper or sharp knife to slice clean tops
- Stand eggs upright in shot glasses or egg cups
- 5-7g of [Oscietra](https://beleaev.com/products/royal-oscietra-caviar-copy) per egg
- Eat with a small teaspoon and toast soldiers
The Ingredients
Serves 4
- 4 large free-range eggs
- 4 tsp full-fat crème fraîche
- 20-30g Royal Oscietra
- 4 small slices brioche, toasted, cut into soldiers
- 15g cold butter
- A few flakes of Maldon sea salt
- Freshly cracked black pepper
- 1 tsp finely sliced chives, optional
The Method
Step 1: Boil the Eggs
Bring a pan of water to a rolling boil. Lower the eggs in carefully with a slotted spoon. Boil for exactly 6 minutes for soft runny yolk and just-set white.
Step 2: Cool Briefly
Lift the eggs into a bowl of cold (not iced) water for 30 seconds. This stops the cooking and makes them safe to handle.
Step 3: Top the Eggs
Stand each egg in a shot glass or egg cup. Using a serrated knife or egg topper, carefully slice off the top 1cm of each shell. Lift the top off cleanly.
Step 4: Add Crème Fraîche and Caviar
Spoon a teaspoon of crème fraîche into each opened egg. Top with 5-7g of caviar. Add a flake of sea salt and a tiny crack of black pepper.
Step 5: Serve
Plate each egg in its cup with toast soldiers (cut from buttered brioche) alongside. Provide small teaspoons. Eat by dipping the soldiers into the egg, then spooning the rest.
Tips for Getting It Right
Exact timing matters. 6 minutes from boiling water gives soft yolk and just-set white. 7 minutes gives fudgy yolk. 8 minutes gives hard yolk. Use a timer.
Cold water, not iced. A brief dip in cold water stops the cooking. Iced water shocks the egg too hard and can crack the shell.
Egg topper for clean slicing. A proper egg topper (around £8 from any kitchen shop) gives a perfectly clean cut. A serrated knife works but takes more care.
Stand the eggs upright. A shot glass or proper egg cup is essential. Eggs that lie on their side spill the contents.
Variations and Pairings
With Beluga: Use 25g of Beluga XXL divided across 4 eggs. Skip the chives.
With truffle: Shave fresh black truffle over the caviar. The double luxury format.
Without crème fraîche: For purists, skip the cream and just use caviar on the egg. Adjust portion to 8-10g per egg.
Wine pairing: Champagne or a chilled glass of Pouilly-Fumé.
For more egg dishes, see our œufs en cocotte with caviar and poached eggs with caviar recipes.
Frequently Asked Questions
What's the right egg size for this?
Large free-range eggs (around 60g each) are the standard. Medium eggs need 5 minutes 30 seconds. Extra-large eggs need 6 minutes 30 seconds.
Can I use room-temperature eggs?
Yes, the timing stays the same. Cold-from-fridge eggs are easier to handle straight out of the cooking water.
How do I top the eggs cleanly without an egg topper?
Use a small serrated knife. Hold the egg vertical in your non-dominant hand. Saw gently around the top with the knife, going one full circle, then lift the top off.
Can I make this for breakfast or only as a starter?
Both. A single egg per person works as a luxury breakfast. Two eggs per person works as a substantial brunch. As a starter, one egg per person is generous.
Further Reading
A soft-boiled egg with caviar in the shell is one of those breakfasts that quietly defines weekend luxury. Discover Beleaev's caviar collection at beleaev.com.
Beleaev is an international caviar and gourmet house headquartered in London, with fulfilment hubs across the UK, Europe, the UAE, and the United States. We deliver responsibly farmed Beluga, Oscietra, Sevruga, and Kaluga caviar to customers in each region within 24 to 48 hours.
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