Indulge in one of the simplest yet most luxurious ways to enjoy our premium caviar with these creamy soft scrambled eggs. Rich, velvety eggs are gently cooked with butter before being finished with crème fraîche, fresh chives and a generous spoonful of sturgeon caviar. Perfect for an elegant breakfast, champagne brunch or sophisticated starter, this classic recipe lets the delicate flavour of the caviar take centre stage.

Ingredients

Serves 2

• 4 large free-range eggs
• 30g unsalted butter
• 2 tablespoons crème fraîche (approximately 30g), plus extra for serving (optional)
• 30g caviar (any of our 5 varieties are delicious! Oscietra, Beluga, Kaluga, Imperial or Baerii)
• 1 tablespoon fresh chives, finely snipped
• Flaky sea salt, to taste
• Freshly ground black pepper, to taste
• 2 thick slices of toasted sourdough or brioche (optional)

How to Make Soft Scrambled Eggs with Caviar

Step 1: Prepare the Eggs

Crack the eggs into a bowl and whisk until the yolks and whites are fully combined.

Step 2: Gently Cook the Eggs

Place the butter in a non-stick saucepan over a low heat.

Once melted, add the eggs and cook slowly, stirring continuously with a silicone spatula or wooden spoon. Regularly remove the pan from the heat while stirring to control the temperature and create a silky, creamy texture.

Continue cooking for 4–6 minutes until the eggs are softly set but still slightly loose.

Step 3: Finish the Scrambled Eggs

Remove the pan from the heat and gently fold in the crème fraîche. This cools the eggs slightly and creates an exceptionally smooth, creamy finish.

Season lightly with flaky sea salt and freshly ground black pepper.

Step 4: Serve with Premium Caviar

Divide the scrambled eggs between warm serving plates or spoon onto toasted sourdough or brioche.

Top with a generous spoonful of premium caviar and garnish with freshly snipped chives.

Serve immediately while the eggs are warm and the caviar remains perfectly chilled.

Tips for the Best Soft Scrambled Eggs with Caviar

• Cook the eggs slowly over a low heat for the creamiest texture.
• Remove the eggs from the heat before they appear fully cooked, as they will continue to cook from the residual warmth.
• Add the caviar just before serving to preserve its delicate flavour and texture.
• Use high-quality free-range eggs for the richest taste and colour.
• Pair with chilled Champagne, sparkling wine or a crisp Blanc de Blancs for an elegant brunch.

Frequently Asked Questions

What type of caviar is best with scrambled eggs?

Premium sturgeon caviar, including Oscietra, Kaluga and Imperial varieties, pairs beautifully with creamy scrambled eggs thanks to its buttery flavour and delicate salinity.

Why add crème fraîche to scrambled eggs?

Crème fraîche adds richness, helps keep the eggs silky smooth and slightly lowers the temperature, preventing overcooking.

Can I prepare this recipe in advance?

Soft scrambled eggs are best enjoyed immediately after cooking. Prepare all the ingredients in advance, but cook and assemble just before serving.

What bread pairs best with scrambled eggs and caviar?

Lightly toasted sourdough, brioche or buttered rye bread all complement the creamy eggs and luxurious caviar without overpowering their delicate flavours.