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A great shared starter/entree, or just fab finger food for a gathering. Hard boiled eggs, blitzed gently in a food processor, combined with spring onions, butter, lovingly slathered with sour cream and topped with either caviar or roe... served with water biscuits, rice biscuits (like Sakata), or slices of french bread/crostini


  • 10 eggs

  • 3-4 spring onions

  • 3 Tblsp butter

  • 500ml sour cream

  • 1 jar red, black or orange caviar/roe

  • Water biscuits, rice crackers, french stick finely sliced or crostini/bruscetta


  • 1.

    Place eggs into a saucepan and cover with cold water.

  • 2.

    Bring to a simmer and allow to simmer gently for 7 minutes.

  • 3.

    Line a pudding basin with either plastic wrap or freezer wrap, allowing extra length so that (once filled) edges can envelop the contents and create a sealed mixture.

  • 4.

    Plunge eggs into cold water and allow to cool.

  • 5.

    Once cool, remove shell and membrane and cut using an egg slicer. (or cut into around 8 slices with a sharp knife)

  • 6.

    If you have a food processor with a pulse action, place sliced egg into processor and pulse until it appears crumbled - NOT A PUREE! If you don't have a processor, pass the sliced egg through a coarse sieve. Use a (plastic/wooden) spatula to force through the mesh.

  • 7.

    Place crumbled egg into a bowl and add finely chopped spring onions.

  • 8.

    Gently fold through melted butter. Do NOT over mix or you will break up the egg creating more of a paté texture.

  • 9.

    Spoon egg mixture into lined pudding basin and gently pat down the mix so that it melds together in the bowl.

  • 10.

    Fold over the overhanging wrap and weight the top with either a saucer or plate.

  • 11.

    Chill for at least 4 hours.

  • 12.

    To serve: Unwrap the plastic wrap from the top of the basin, place a decorative serving plate on top of the basin, and invert basin.

  • 13.

    Remove wrap from Egg Ball carefully.

  • 14.

    Use a butter knife or spatula to smear sour cream over entire outside area of the Egg Ball.

  • 15.

    Drain a jar of either red, black or orange caviar through a sieve (pat with absorbent kitchen paper if required - you need to remove ALL liquid from the roe) and spoon onto top section of the Egg ball, allowing it to drizzle down the sides.

  • 16.

    Serve with water biscuits, rice crackers (eg: Sakata, not those weight loss/tummy filling rice cakes!!) or sliced french stick/ bruscetta or crostini.


Don't over process the eggs - the mixture should be light and crumbly. Just a couple of pulses should do the trick. Use a spatula to dislodge slices of egg from side of processor, then pulse.
You can grease the pudding basin rather than use plastic wrap or freezer film but it's much more fiddly getting the Ball out in tact.
Arrange crackers, biscuits or sliced bread around the Egg Ball and provide a broad bladed knife (paté knife would be ideal) for serving.

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Posted by Philippa WightmanReport
Watched Anne Burrell recently and this was her method of boiling perfect eggs:
Place the eggs in a pot and cover with tap water. The level of the water should be about 1 inch above the eggs.
Bring the pot to a boil and COVER!!!! And turn off the heat and let sit for 13 minutes - EXACTLY!!!!!
Uncover and run the eggs under cold water if using right away or refrigerate until ready to use.