SCRAMBLED EGGS WITH CAVIAR IN EGGSHELL CUPS

Scrambled Eggs with Caviar in Eggshell Cups image

Yield serves 4

Number Of Ingredients 4

8 large eggs
4 tablespoons (1/2 stick) unsalted butter
Crème Fraîche or Sour Cream (optional)
Sevruga or osetra caviar

Steps:

Prepare eggshell cups Bring a large pot of water to a boil. Hold a large egg in one hand, tapered end up. Place an egg topper (a special tool for neatly snipping off the tip of the shell) over the top and squeeze, using a scissor motion. Discard top of egg. Pour egg into a medium bowl. Repeat with remaining eggs. Boil shells for 5 minutes. Using a slotted spoon, transfer to a wire rack. Let dry, cut sides down.
Prepare eggs Scramble eggs, using the butter and a large skillet. Transfer eggs to a pastry bag fitted with a 1/2-inch plain round tip (wrap bag with a kitchen towel if necessary, as eggs will be very hot). Pipe eggs into shells. Transfer shells to egg cups. Serve with a dollop of crème fraîche or sour cream, if desired. Top with caviar.