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1
Preheat the oven to 400 degrees.
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2
Peel the potatoes, trimming them to make each as smooth and oval as an egg.
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3
As the potatoes are prepared, drop each into cold water to cover to prevent discoloration.
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4
Cut off a small slice from the top and bottom of each ''egg.''
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5
Reserve four of the cut-off slices.
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6
Using a melon-ball cutter, start at one end of each potato and scoop out the inner flesh to make a cavity for filling with scrambled eggs.
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7
The outer and bottom of each shell should be about a quarter-inch thick.
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8
Melt one tablespoon of butter in a heat-proof saucepan and arrange the potatoes hollowed-out side up in the saucepan.
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9
Arrange the four reserved cut-off pieces around the potatoes.
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10
Sprinkle the inside of each potato with salt.
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11
Add one-half teaspoon of butter to the center of each potato.
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12
Spoon one tablespoon of broth inside each potato.
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13
Pour the remaining four tablespoons of broth around the potatoes.
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14
Cover closely with foil and place in the oven.
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15
Bake about 35 minutes.
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16
As the potatoes cook, test them often by piercing them with a small pointer.
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17
When ready, the potatoes should be tender, but not overcooked, or they may collapse.
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18
Break the eggs into a mixing bowl.
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19
There should be about one cup.
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20
Add salt and pepper to taste and beat thoroughly.
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21
Heat the remaining two tablespoons of butter in a saucepan and cook over very low heat or, preferably, on a metal flame guard.
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22
Add the eggs and cook, stirring briskly with a wire whisk, about five minutes, or until they have the consistency of a thick custard.
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23
Off the heat, beat in the cream and the chives.
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24
Meanwhile, drain the liquid from the potatoes into a saucepan.
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25
Bring the liquid to the boil and cook until reduced to about two tablespoons.
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26
Brush the outside of the potatoes with this buttery liquid.
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27
Arrange each potato on a small serving dish and use a small spoon to fill the cavities of each with an equal portion of the scrambled eggs.
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28
Garnish each serving with a topping of one teaspoon of caviar or with three chive stems inserted into the eggs.
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29
Arrange the reserved cut-off portions on the plate or neatly place them on top.
