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Soft Scrambled Egg Cups with Baerii Caviar for Game Night
Creamy soft scrambled eggs in crispy wonton cups, finished with Baerii caviar. Ready in 15 minutes and built for sharing around the table.
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Game night food usually means something you can grab between turns without thinking too much. These wonton cups fit exactly that. Crispy little shells, soft buttery eggs, a dot of crème fraîche, and a small spoon of Baerii caviar on top — the whole thing is two bites and takes about 15 minutes start to finish.
The quick-boil bake on the wonton wrappers does the hard work for you. While they crisp up in the oven, you're pulling scrambled eggs slowly off the heat. The Baerii here is a good call — its clean, fresh flavour lifts the eggs without taking over. If you're serving people who've never tried caviar before, this is a low-pressure way in: it's finger food, it's familiar, and it tastes great. For more ideas at this pace, browse the full recipe collection.
One tip: fill the cups right before you serve them. The wonton shells stay crisp for hours on their own, but once the eggs go in, you want to eat them quickly.
Ingredients
- 12 wonton wrappers — pressed into a mini muffin tin
- 6 large eggs
- 2 tbsp butter — unsalted
- 3 tbsp crème fraîche — plus a little more to top
- to taste fine sea salt
- small handful fresh chives — thinly sliced
- about 20–30g Baerii caviar — to serve
Method
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Heat your oven to 375°F. Press one wonton wrapper into each cup of a lightly greased mini muffin tin. Bake for 8–10 minutes until golden and crisp, then set aside to cool slightly.
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While the cups bake, crack the eggs into a bowl, add a pinch of salt, and whisk until smooth.
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Melt the butter in a small saucepan over low heat. Add the eggs and stir constantly with a spatula, pulling the curds slowly across the pan. Pull off the heat while they still look slightly underdone — carry-over heat will finish them.
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Fold in the crème fraîche off the heat. Taste and adjust salt.
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Spoon the scrambled eggs into the wonton cups. Add a small dot of crème fraîche, a pinch of chives, and a half-teaspoon of Baerii caviar to each. Serve right away.
Caviar for Tuesday
Caviar for this recipe
Frequently asked
Can I make the wonton cups ahead of time?
Yes — bake them up to a day ahead and store in an airtight container at room temperature. Fill them just before serving so they stay crisp.
Why Baerii for this dish?
Baerii is light, fresh, and clean, which means it doesn't compete with the buttery eggs — it just brightens the whole bite. It's also a great starting point if anyone at your table is new to caviar.
How much does caviar cost?
Price depends on the species and tin size. Head to the shop for current figures — Baerii is generally one of the more accessible options in the Caviar Kitchen range.