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Boiled Eggs with Caviar Topping

Boiled Eggs with Caviar Topping

Servings 4


  • 4 hard boiled eggs
  • 1 small jar red or black caviar löjrom


  • Cut the eggs in half, and top with a half a spoonful of caviar. You can use the real fine red or black caviar, or the Kalle’s caviar type from the tube.
  • In case you need directions for cooking eggs, here you have them:

Cooking Eggs

  • You can put eggs either in cold or boiling water. If the eggs are taken directly from the fridge, it is best to put them in cold water. Otherwise, they might crack.
  • Cooking times, counting from when the water starts to boil lightly:
  • In cold water
  • Soft/runny eggs 1 – 2 minutes
  • Medium cooked eggs 4 – 5 minutes
  • Hard boiled eggs 7 – 8 minutes
  • In boiling water
  • Soft/runny eggs 3 – 5 minutes
  • Medium cooked eggs 6 – 7 minutes
  • Hard boiled eggs 9 – 10 minutes
  • Soft/runny eggs should not be rinsed in cold water. Instead, leave them for a couple of minutes after you take them out of the water. This way, their inner temperature continues to rise, and the consistency gets to be lagom: the yolk is soft and loose, and the white just starts to set.
  • Medium and hard boiled eggs should be rinsed quickly in cold water, if they are to be eaten warm. If you are going to peel them, it is best to put them in cold water until they are cold.

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