Jammy Eggs with Caviar

Soft-boiled eggs are the perfect base for salty, tangy caviar. This dish is great for breakfast, snack or even an elegant and easy party appetizer.

Serves 4


  • 4 medium size eggs

  • 1 30G of Keluga or Siberian Select

  • Toppings of your choice (We recommend: aioli, mayonnaise, finely chopped chives, but feel free to experiment!)

  • Salt and pepper, to taste

Step 1:

  • Fill a small saucepan halfway with water, you want the eggs to be submerged but not overflow the pan. Salt water liberally.

  • Bring to boil.

Step 2:

  • Carefully place eggs one at a time into boiling water. Cook 6½ minutes, adjusting heat to maintain a gentle boil.

  • Transfer eggs to a bowl of ice water and chill until just slightly warm, about 2 minutes.

Step 3:

  • Gently crack eggs, slice in half and top with caviar.

NOTE: Eggs can be cooked and peeled 3 days ahead. Store airtight in the refrigerator.

Pearl Street