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1.
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To remove top of egg: Cup egg, point side up, in palm of hand.
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Place small spice bottle upside down on top of egg, holding egg and bottle stable between thumb and forefinger.
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With other hand, hold heavy wooden spoon above bottle and strike downward, hitting bottle and creating crack around top of egg.
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Remove bottle and insert sharp paring knife into crack.
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Cut around horizontally to form small opening in top of egg.
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2.
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Pour out egg into large mixing bowl; reserve.
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Set aside eggshell both bottom and cut-off top.
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Repeat with remaining eggs.
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Under hot running water, rinse eggshell bottoms and tops.
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Set each top and bottom next to each other upside down on paper towels to dry.
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When dry, arrange bottoms in egg cups with tops on the side.
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Place toasted side down and toast again, being careful not to burn the toast.
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Arrange around base of each egg cup.
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3.
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Whisk reserved eggs, then strain through fine sieve into another mixing bowl.
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Season with white pepper.
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4.
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In saucepan over low heat, or in a double boiler, cook eggs, whisking constantly, until they start to thicken, about 5 minutes.
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Whisk in cream and shallots.
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Cook, whisking constantly, 30 seconds more or until desired consistency.
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Immediately transfer to glass bowl to stop eggs from further cooking and add the chives.
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5.
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Carefully divide egg mixture among eggshell bottoms, filling each two thirds full.
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Top each with chives and caviar.
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Partially cover each egg with eggshell top, and serve immediately.
