Ingredients:
- 6 eggs
- 2 Tbs. unsalted butter
- Salt and freshly ground pepper, to taste
- 2 Tbs. chopped fresh chives
- 1.75 oz. caviar
Directions:
Using an egg topper, remove the top one-fourth from 4 of the eggs, being careful to remove only the top. Pour the yolks and whites into a small bowl and set the eggshells aside. Crack open the remaining 2 eggs and add the yolks and whites to the bowl; discard those shells. Using a fork, beat the eggs until thoroughly blended.
Bring a small saucepan three-fourths full of water to a boil over high heat. Reduce the heat to medium so the water maintains a simmer. Place one of the reserved eggshells in the simmering water for 10 to 15 seconds. Using a slotted spoon, carefully remove the eggshell and place upside down on a paper towel-lined plate to dry. Repeat with the remaining eggshells.
In a nonstick sauté pan over medium heat, melt the butter. Add the beaten eggs, season with salt and pepper, and stir constantly with a wooden spoon until the eggs have thickened into small curds, 3 to 5 minutes.
Place the empty eggshells in egg cups. Fill the shells with the scrambled eggs, dividing evenly. Garnish with the chives and a small spoonful of caviar. Serve immediately.
Bring a small saucepan three-fourths full of water to a boil over high heat. Reduce the heat to medium so the water maintains a simmer. Place one of the reserved eggshells in the simmering water for 10 to 15 seconds. Using a slotted spoon, carefully remove the eggshell and place upside down on a paper towel-lined plate to dry. Repeat with the remaining eggshells.
In a nonstick sauté pan over medium heat, melt the butter. Add the beaten eggs, season with salt and pepper, and stir constantly with a wooden spoon until the eggs have thickened into small curds, 3 to 5 minutes.
Place the empty eggshells in egg cups. Fill the shells with the scrambled eggs, dividing evenly. Garnish with the chives and a small spoonful of caviar. Serve immediately.
Serves 4.
Williams-Sonoma Kitchen.