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.
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
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.
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.
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.