Caviar Potato Pancake with Egg Yolk Center

A crispy potato pancake hiding a molten egg yolk at its center, finished with crème fraîche and caviar. The kind of dish that looks like it came from a tasting menu but comes together in your own kitchen - golden, indulgent, and meant to impress.

Why You'll Love Caviar Potato Pancake with Egg Yolk Center ❤️

This dish is pure theater. You cut into a golden, shatteringly crisp potato pancake and a bright orange yolk spills out, mixing with cool crème fraîche and briny caviar. It's the kind of bite that makes people go quiet for a second. The technique is approachable - baked potatoes, a simple batter, a ring mold - but the result feels like something you'd pay serious money for at a restaurant.

Tips and Tricks

• Baking the potatoes instead of boiling keeps them dry, which means crispier pancakes.
• Medium heat is everything - too hot and the outside burns before the yolk warms through.
• Don't press the batter down when assembling or you'll break the yolk before it even hits the pan.
• Work in batches and keep finished pancakes warm in a 200°F oven.

Variations

• Swap caviar for salmon roe or trout roe for a more accessible option.
• Add a drizzle of brown butter and crispy capers instead of crème fraîche.
• Make smaller, bite-sized versions for passed appetizers.

Substitutions

• Yukon Gold potatoes → Russet potatoes (slightly starchier, still works well).
• Crème fraîche → sour cream thinned with a splash of heavy cream.
• Caviar → everything bagel seasoning for a playful, budget-friendly take.

Best served with

• A glass of dry Champagne or sparkling wine.
• A simple herb salad with lemon vinaigrette.
• Smoked salmon or cured fish on the side.

How to Store Leftovers

These are best eaten immediately - the yolk center doesn't hold well. If you have leftover potato batter, store it in an airtight container in the refrigerator for up to 2 days and cook fresh pancakes without the yolk center.

Common Questions

Caviar Potato Pancake with Egg Yolk Center

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A crispy potato pancake hiding a molten egg yolk at its center, finished with crème fraîche and caviar. The kind of dish that looks like it came from a tasting menu but comes together in your own kitchen - golden, indulgent, and meant to impress.

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Active Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 50 minutes mins

Servings: 6 pancake

Course: Appetizer, Brunch

Cuisine: American, French

Calories: 126

Ingredients Equipment Method Nutrition

Ingredients

  

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• 1 lb Yukon Gold potatoes
• 1 large egg
• 1 teaspoon baking powder
• 2 tablespoon all-purpose flour
• 1½ teaspoon kosher salt
• freshly cracked white pepper
• neutral oil for frying
• unsalted butter for frying
• 2 tablespoon chives finely sliced
• 6 egg yolks
• crème fraîche
• caviar
• flaky salt

Equipment

• Oven
• Sheet Pan
• potato ricer or masher
• Mixing bowl
• nonstick or cast-iron pan
• 2-inch ring mold
• Spatula

Method

 

1. Preheat the oven to 450°F.
2. Bake the whole potatoes for 1 hour until completely tender.
3. Allow to cool just long enough to handle.
4. Scoop the flesh from the potatoes and pass through a ricer or mash until smooth.
5. In a bowl, combine the potato, egg, flour, baking powder, salt, white pepper, and chives.
6. Mix gently - just enough to bind without activating too much starch.
7. Heat a nonstick or cast-iron pan over medium heat with oil and butter.
8. Place a 2-inch ring mold in the pan.
9. Add a thin layer of potato mixture (about 1 tbsp), creating a base.
10. Place one yolk in the center.
11. Cover with more potato mixture, sealing the yolk completely.
12. Cook 3-4 minutes per side until deeply golden and crisp.
13. Carefully remove the ring mold after the first side sets.
14. Flip gently and cook the second side.
15. Finish with a knob of butter and baste lightly.
16. Transfer the pancake to a plate.
17. Spoon a small quenelle of crème fraîche on top.
18. Add a generous dollop of caviar.
19. Finish with chives and flaky salt if needed.

Nutrition

Calories: 126kcalCarbohydrates: 16gProtein: 5gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 194mgSodium: 665mgPotassium: 344mgFiber: 2gSugar: 1gVitamin A: 305IUVitamin C: 15mgCalcium: 73mgIron: 1mg

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