Scrambled eggs with caviar and blinis

Martin Blunos' cheffy presentation of this dish adds an opulent sparkle to blinis, scrambled egg and caviar
By Martin Blunos
Scrambled eggs with caviar and blinis
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: including proving and resting
  • Effort: medium


For the blinis

  • 450 g plain flour
  • 2 tsp salt
  • 2 tsp caster sugar
  • 1 tsp caraway seeds
  • 1/4 lemons, grated zest only
  • 6 eggs, separated
  • 300 ml soured cream
  • 600 ml milk
  • 7 g fresh yeast
  • 1 tsp groundnut oil
  • 1 tsp clarified butter

For the scrambled egg

  • 4 duck eggs
  • 1.5 tbsp cold water
  • 1 tsp unsalted butter, softened
  • 1 pinches freshly ground white pepper
  • 4 tsp caviar
  • 100 ml vodka
  • 1 tsp caster sugar


1. First make the pancakes - sieve the flour into a bowl with the salt and sugar. Add the ground caraway and the lemon zest.

2. Mix the egg yolks with the sour cream, milk and yeast. Pour the liquid onto the flour mixture and mix well to make a smooth batter (if it's a little dry, add more milk - it should be the consistency of thick cream).

3. Cover bowl with cling film and leave to prove for one hour, until bubbling and doubled in bulk.

4. Next whisk the egg whites into soft peaks and fold them gently but thoroughly into the batter. Leave to rest for another 20 minutes.

5. Heat a non-stick frying pan and add the groundnut oil and clarified butter to the pan.

6. Brush the oil from the heated pan onto the inside of four metal rings - the kind used for poaching eggs.

7. Pour a ladleful of the blini batter into each ring and cook gently for 2-3 minutes, until the top of the blinis have bubbles over the surface. They should be about 1cm thick. Remove the rings, flip the blinis over with a palette knife and cook for another two minutes. Make the blinis in batches and transfer to a cooling rack. Repeat until all the mixture is used up.

8. For the egg filling - using a serrated fruit knife, carefully score and mark a line across the top of the eggs, about 1cm from the narrow end of each egg. Carefully crack open the egg, so it breaks along the scored line. Pour the contents of each egg into a bowl. Wash out the shells, dry, and set aside. This will be the serving receptacle for the cooked eggs.

9. Beat the eggs in a bowl with the water, softened butter and milled pepper. Pour the eggs into a pan and cook gently over a medium heat until softly scrambled - a little undercooked. Spoon into the clean dry shells, leaving enough room for the extra topping.

10. Place the eggs into metal eggcups or stands. Heap a teaspoon of the caviar on top of each filled shell.

11. For the vodka flourish - warm the vodka and stir in the sugar until dissolved.

12. Pour a little of the sweetened vodka onto the saucer, below the eggs. Set alight , and serve immediately with the blini pancakes and an extra shot of chilled vodka.

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