Caviar Eggs
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026
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This elegant vegetarian starter offers a refined twist on the classic scramble, presenting delicate eggs back in their own meticulously cleaned shells. The combination of warm, buttery eggs and chilled, vodka-infused double cream creates a sophisticated contrast in temperatures and textures. Finished with a spoonful of salty osetra or rainbow trout caviar, it is a dish that celebrates luxury through simple, high-quality ingredients and precise preparation.
Perfect for a celebratory brunch or as a striking commencement to a dinner party, these caviar eggs are as much a visual triumph as they are a culinary one. The hint of cayenne pepper provides a gentle warmth that balances the richness of the cream and the brine of the caviar. Serving these in individual glass tumblers or traditional eggcups ensures a beautiful table presentation that your guests will admire before their first bite.
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Ingredients for Caviar Eggs
6 large eggs
2 teaspoons distilled white vinegar
60ml chilled double cream
1 teaspoon fresh lemon juice
1 teaspoon vodka
1/8 teaspoons plus a pinch of cayenne, divided
2 tablespoons (cut into bits) plus 1 teaspoon unsalted butter, divided
2 tablespoons domestic caviar such as osetra or rainbow trout
Equipment: a 6- to 8-inch nonstick skillet
How to make Caviar Eggs
Carefully remove top third of each eggshell by tapping around egg with a paring knife, then gently pry off top and discard. Pour eggs into a bowl, reserving shells.
Use a knife to tear any membrane remaining in bottom of eggshells. Generously cover shells with cold water in a 3-qt saucepan and add vinegar. Simmer over medium heat, gently stirring occasionally and skimming off any foam, 15 minutes. Carefully transfer shells with a slotted spoon to a rack to cool. Gently wipe shells inside and out with a damp paper towel to clean completely. 3Put eggshells in eggcups or small glasses to keep them upright.
Beat cream with a whisk until it just holds stiff peaks, then beat in lemon juice, vodka, 1/4 teaspoons salt, and 1/8 teaspoons cayenne.
Lightly beat eggs with a fork, then add 1 1/2 tablespoons butter, 1/8 teaspoons salt, and remaining pinch of cayenne. Melt remaining tsp butter in nonstick skillet over medium heat, then cook egg mixture, stirring constantly, until eggs are just scrambled, 3 to 5 minutes. Divide among shells and top with whipped cream and caviar.
Clause de non-responsabilité
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Historique de l'article
Les informations contenues dans cette page ont été évaluées par des cliniciens qualifiés.
16 janvier 2026 | Publié à l'origine
Auteur: :
UK recipe editors
Examiné par des pairs
UK recipe editors

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