Oeufs Brouilles a la Michel Guerard (French Scrambled Eggs with Caviar)

1. 1

   With a serrated knife, cut each egg shell about 1/2-inch from the pointed end.

2. 2

   Empty the raw eggs into a bowl and reserve.

3. 3

   Wash the egg shells (tops and bottoms) in warm water, then turn them upside down on a towel to dry completely.

4. 4

   Over very low heat melt the butter in a saucepan just large enough to hold the eggs.

5. 5

   Beat the eggs with a whisk, pour through a sieve into the warm butter, and return to the very low heat.

6. 6

   Beat constantly with the whisk, gradually increasing the heat, until the eggs are thick and creamy, not solid.

7. 7

   Remove the eggs immediately from the heat and continue whisking while adding the cream, shallots, chives, salt and pepper.

8. 8

   Place the dried eggshells in egg cups.

9. 9

   Using a teaspoon, carefully fill each shell 3/4 full with the creamed eggs, then finish filling each shell with 1 tablespoon of caviar.

10. 10

    The caviar should be slightly domed on top.

11. 11

    Place the little top of each shell on the caviar.

12. 12

    Serve with toast.

* Per serving · 4 servings · Values may vary.

No additional tips available.