Shop

brunch

Soft Scrambled Eggs with Caviar

Slow, soft scrambled eggs topped with a spoon of caviar — the most underrated way to eat it, and a perfect weeknight dinner for two.

By Caviar Kitchen Test Kitchen, Recipe development · Updated June 5, 2026

Prep
5 min
Cook
10 min
Total
15 min
Serves
2
Yield
2 servings
Level
easy
Soft scrambled eggs on toasted sourdough topped with black caviar and chives.

Soft scrambled eggs are the proof that caviar is a weeknight food. The eggs are warm, rich, and cheap; the caviar is cold, salty, and special. Together they’re a 15-minute dinner that tastes like a treat.

The one rule

Keep the heat low and stop cooking while the eggs still look slightly underdone — they carry over. Overcooked eggs are the only way to get this wrong.

Ingredients

  • 4 eggs
  • 1 tbsp butter
  • 1 tbsp crème fraîche
  • 1 tbsp chives, snipped
  • to serve caviar — about 20–30g

Method

  1. Beat the eggs lightly. Melt the butter in a non-stick pan over low heat.

  2. Add the eggs and stir slowly and constantly with a spatula, keeping the heat low.

  3. When the eggs are just set but still glossy and soft, pull the pan off the heat and stir in the crème fraîche.

  4. Spoon onto warm plates, scatter with chives, and top each with a spoon of cold caviar. Eat immediately.

Caviar for Tuesday

Caviar for this recipe

Pairs with: Chives · Buttered toast

Frequently asked

What caviar is best with eggs?

A milder, nutty caviar like Siberian (Baerii) is ideal with eggs — it's affordable enough for a weeknight and doesn't get lost against the richness.