appetizers
Jammy Soft-Boiled Eggs with Kaluga Hybrid Caviar
Two halved jammy eggs, chilled and topped with Kaluga Hybrid caviar. A real celebration for two that takes about 15 minutes.
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A jammy egg is already a good thing. Add a spoonful of Kaluga Hybrid caviar and a dot of crème fraîche, and it becomes the kind of dish that feels like a real occasion — without any effort that matches that feeling.
This works on a weeknight because the prep is almost entirely hands-off. The eggs do their thing in boiling water, the ice bath does the rest, and you're plating in under 15 minutes. Chilling the eggs first is the one technique worth knowing: it firms the yolk just enough that the caviar sits cleanly on top instead of sinking in. That's it. No special equipment, no complicated timing.
If you're new to eating caviar at home, our how-to guide covers everything from spoon choice to portion size in plain language. One serving tip: plate just before you sit down. These are best eaten within a minute or two of finishing.)
Ingredients
- 4 large eggs — straight from the fridge is fine
- enough to fill a medium bowl ice water — for the ice bath
- 2 tbsp crème fraîche
- a pinch flaky sea salt
- small handful fresh chives — finely snipped
- to serve Kaluga Hybrid caviar — about 20–30g total
Method
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Bring a small pot of water to a full boil. Lower the eggs in gently and cook for exactly 7 minutes.
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Transfer the eggs immediately to an ice bath and leave them for 5 minutes until fully chilled.
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Peel the eggs carefully and halve them lengthwise. Pat the cut surfaces dry with a paper towel.
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Arrange the halves cut-side up on a small plate or board. Add a small dot of crème fraîche to each half.
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Spoon the Kaluga Hybrid caviar evenly over the crème fraîche. Finish with chives and a pinch of flaky salt. Serve immediately.
Caviar for Tuesday
Caviar for this recipe
Frequently asked
Why chill the eggs before adding caviar?
Chilling keeps the egg yolk firm enough to hold the caviar without it sliding off, and it means the warmth of the egg won't affect the caviar's texture or flavour. The whole dish stays at the right temperature from first bite to last.
Why Kaluga Hybrid for this dish?
Kaluga Hybrid has a balanced, buttery, lightly almond flavour that pairs well with the richness of a jammy yolk without overpowering it. It's a natural match here.
What does caviar cost and how much do I need?
Caviar price depends on the species and tin size. For two people sharing this as a starter, about 20–30g is plenty. Check the shop for current pricing on Kaluga Hybrid.