By Beleaev Family | International Caviar & Gourmet, Head Office London | beleaev.com
Baked eggs in cream is the simplest possible elegant starter. Eggs cracked into ramekins with cream, baked at 180C, topped with caviar at the end.
Key Takeaways
- Use individual ramekins
- Bake in bain-marie for silky texture
- 8 minutes for soft yolk
- 8g of [Royal Oscietra](https://beleaev.com/products/royal-oscietra-caviar-copy) per ramekin
- Caviar after baking only
The Ingredients
Serves 4
- 4 large free-range eggs
- 8 tbsp double cream
- 30g Royal Oscietra
- 15g butter, softened
- Sea salt and white pepper
- 1 tbsp finely sliced chives
- Toasted sourdough soldiers
The Method
1. Preheat oven to 180C.
2. Butter 4 ramekins. Place in roasting tin.
3. Spoon 1 tbsp cream into each ramekin. Crack egg in. Spoon another tsp cream around.
4. Pour boiling water into roasting tin halfway up ramekins.
5. Bake 8 min for soft yolk.
6. Top with 8g caviar. Scatter chives. Serve immediately with toasted sourdough soldiers.
Tips
Bain-marie matters.
Don't overbake.
Caviar after baking.
Soldiers for dipping.
Variations and Pairings
With truffle: Shave fresh black truffle on top.
With Beluga: 25g of Beluga XXL total.
Wine pairing: Champagne.
For more egg dishes, see our œufs en cocotte with caviar recipe.
Frequently Asked Questions
How firm yolk?
Slightly runny but warm. Wobble check.
Make in advance?
Prep ramekins ahead. Crack eggs and bake to order.
How much caviar?
8g per ramekin.
Baked eggs in cream with caviar are one of those starters that signal proper occasion. 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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