Golden Egg Yolk & Kaluga Caviar Recipe

Make the cure

In a small bowl combine 60 g kosher salt, 40 g granulated sugar and 1 tsp freshly cracked black pepper. Mix thoroughly so the salt and sugar are homogeneous.

Prepare cure bed

Spread about two-thirds of the cure mixture in an even layer in the bottom of a small glass jar or shallow container large enough to hold 4 yolks separated. Create four small indentations in the cure so each yolk will sit without rolling.

Separate yolks

Carefully crack the extra large eggs and separate the yolks from the whites. Reserve whites for another use. Using gentle hands or an eggshell half, transfer each yolk onto the prepared cure indentations so the yolks remain whole and do not touch each other.

Cover with cure

Gently spoon the remaining cure mixture over the yolks until they are fully covered. Seal the container and refrigerate for 4–6 hours for a set but still jammy cured yolk, or 12–18 hours for a firmer, more cheese‑like cured yolk. (This recipe aims for 6 hours for a glossy, spoonable yolk.)

Rinse and dry

When curing time is complete, remove yolks gently with a small spoon and rinse under cold running water to remove the cure. Pat very gently with paper towels and place on a clean rack to dry for 10–15 minutes. The exterior will be slightly firm — handle delicately.

Bring water to a boil

Fill a medium saucepan with enough water to cover 4 large eggs by about 2.5 cm (1 inch). Add 1 tsp fine sea salt and bring to a gentle rolling boil.

Soft boil the eggs

Using a slotted spoon, lower the cold eggs into the boiling water. Reduce heat slightly so the water returns to a gentle boil and cook for 6 minutes for jammy, custardy yolks (adjust +30 seconds for larger eggs).

Ice bath shock

Prepare a bowl with ice water. When the timer finishes, remove the eggs to the ice bath to stop cooking for at least 3 minutes. Peel carefully; the whites should be set and the yolks glossy and custard‑soft.

Toast bread and prepare butter

Lightly toast the sourdough or brioche slices until golden. While warm, spread a thin coat of unsalted butter on each slice so it melts into the crumb.

Plate the toast

Place 1 toast slice on each of four small plates. If serving as canapés, cut toasts into 4 portions each and distribute accordingly.

Position soft eggs and cured yolks

For each portion: halve one soft‑cooked whole egg gently lengthwise and place the halves, yolk side up, on the buttered toast. Alternatively, for a more deliberate tasting, place one halved soft egg and one cured yolk whole on the toast for textural contrast.

Add Kaluga caviar

Using a mother‑of‑pearl spoon or the back of a small spoon (to avoid metallic taste), place 10–15 g of Kaluga caviar atop the exposed soft yolk or beside the cured yolk on each portion. Distribute gently so the eggs remain intact.

Season and finish

Finish each portion with a very light pinch of flaky salt if desired, a tiny dusting (about 1/8 tsp total across servings) of freshly ground white pepper, a sprinkle of very fine lemon zest (about 0.5 tsp total), and a drizzle of 1 tsp neutral oil across the toasts (divide among servings). Add microgreens for color and a fresh note.

Serve immediately

Serve the assembled toasts right away so the soft eggs are warm and the caviar is cool. Encourage guests to eat each portion in one or two bites to enjoy the contrast of textures: buttered toast, creamy egg, briny caviar and the glossy cured yolk.