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1
Starting about half an inch from the top of each egg and using a serrated knife or a medium-size pair of pointed scissors, carefully cut around the small end of the egg.
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2
Lift end of shell off and discard.
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3
Empty the contents of the egg into a mixing bowl.
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4
Reserve the shell.
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5
Continue preparing the remainder of the eggs in this fashion.
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6
Rinse the empty shells with hot water and drain carefully.
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7
Remove the membrane.
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8
When cool, arrange the shells, open end up, in egg cups.
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9
Add salt and pepper to eggs and beat until well blended.
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10
Place a skillet on the stove and add about 1/2 inch of water.
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11
Bring the water to a simmer.
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12
Place a smaller saucepan in the water and in it melt 1 tablespoon butter.
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13
Add eggs and cook while gently stirring constantly all around the bottom and sides with a wire whisk.
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14
When slightly thickened, add the remaining butter and blend well.
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15
Remove from the heat.
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16
Using a spoon, put equal amounts of scrambled eggs in the empty shells, filling them three-quarters full.
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17
Spoon 1 chopped oyster into each shell.
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18
Spoon equal portions of whipped cream mixed with horseradish, lemon juice and cayenne pepper over the oysters and cover tops with sesame seeds.
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19
Mixture will protrude above the shell.
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20
Serve immediately.
