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1
Line a small cookie sheet with paper towels.
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2
Arrange the eggs, pointed side down, in the egg carton.
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3
Using an egg topper, neatly perforate the top of each egg and remove the top portion of each eggshell.
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4
Set the tops of the shells aside.
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5
Empty the egg yolks and whites into a large bowl and set aside.
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6
Gently submerge the top and bottom portions of the eggshells into a large bowl of very hot water until any remaining egg contents coagulate, about 5 minutes.
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7
Using your forefinger and thumb, gently remove the thin membrane lining from the eggshells.
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8
Arrange the eggshells, cut side down, on the prepared cookie sheet to dry.
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9
Set the bottom portion of the eggshells in egg holders.
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10
Whisk the reserved egg yolks and whites together, then strain to remove any pieces of eggshell.
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11
Melt the butter in a heavy small saucepan over medium-low heat.
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12
Add the onion and saute until translucent, about 3 minutes.
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13
Whisk in the egg liquids.
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14
Cook until the eggs just become creamy and thicken slightly (the eggs should not be lumpy), whisking constantly and briskly, about 3 minutes.
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15
Remove from the heat.
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16
Whisk in the chives.
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17
Season the creamed eggs to taste with fleur de sel and pepper.
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18
Using a small spoon, neatly fill each eggshell with the warm creamed eggs, leaving room for the caviar.
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19
Spoon 1 teaspoon of caviar atop each.
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20
Set the top portion of the eggshells askew atop the filled eggs.
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21
Serve immediately.
