quick
One-Pan Udon with Jammy Eggs and Schrenckii Caviar
Chewy udon tossed in brown butter and soy, topped with jammy soft-boiled eggs and a spoonful of Schrenckii. Weeknight dinner, done.
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This is a real weeknight dinner — one pan, fifteen minutes, and a result that feels like you actually tried. Udon gets a quick char in the pan, then a brown butter and soy toss that takes about two minutes. The jammy eggs go in at the end, still warm from the ice bath, halved so the yolk faces up.
That's where the Schrenckii goes. Its rich, nutty flavour pairs well with soy and butter without needing anything else to prop it up. A spoonful on the cut yolk is all it takes — the cool egg slows the heat and lets the roe do its thing.
Keep the caviar tin cold until the noodles are already in the bowl. You want to spoon it on at the last second, right before you sit down. If you're new to cooking with caviar and wondering how to handle it, the how to eat caviar guide covers the basics without the ceremony. Scallions and sesame seeds on top, and that's dinner.
Ingredients
- 2 portions (about 400g) fresh or vacuum-packed udon noodles
- 2 tbsp unsalted butter
- 1 tbsp soy sauce
- 1 tsp rice vinegar
- 2 large eggs — soft-boiled, peeled and halved
- 2 stalks thinly sliced scallions
- 1 tsp toasted sesame seeds
- about 20–30g Schrenckii caviar — to serve
Method
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Bring a small pot of water to a boil. Lower eggs in gently and cook for 7 minutes, then transfer to an ice bath. Peel and halve when cool enough to handle.
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While eggs cook, heat a wide pan over medium-high. Add udon noodles straight from the package and let them sit undisturbed for 1 minute until lightly charred on one side.
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Add butter to the pan and toss the noodles as it melts and begins to brown — about 90 seconds. Add soy sauce and rice vinegar and toss again until every strand is coated.
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Divide noodles between two bowls. Nestle the jammy egg halves alongside. Scatter scallions and sesame seeds over the top.
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Spoon Schrenckii caviar directly onto the cut face of each egg half just before eating.
Caviar for Tuesday
Caviar for this recipe
Frequently asked
Why put the caviar on the egg rather than the noodles?
The cool, jammy yolk is the best seat in the pan — it cushions the roe and keeps the heat away from it. Schrenckii's rich, creamy character comes through cleanly against the mild yolk, whereas the hot buttery noodles would mute it.
Can I use a different caviar here?
Schrenckii is the pick because its nutty richness holds up against soy and brown butter without disappearing. Ossetra works well too. Baerii is more delicate and can get lost in the bolder pan flavours.
What makes caviar more or less expensive?
Species, age of the sturgeon at harvest, and roe size all affect price. Schrenckii takes longer to mature than Baerii, which is reflected in the cost. Head to the shop for current figures.