Scrambled Eggs with Caviar in Eggshell Cups

1. 1

   Prepare eggshell cups Bring a large pot of water to a boil.

2. 2

   Hold a large egg in one hand, tapered end up.

3. 3

   Place an egg topper (a special tool for neatly snipping off the tip of the shell) over the top and squeeze, using a scissor motion.

4. 4

   Discard top of egg.

5. 5

   Pour egg into a medium bowl.

6. 6

   Repeat with remaining eggs.

7. 7

   Boil shells for 5 minutes.

8. 8

   Using a slotted spoon, transfer to a wire rack.

9. 9

   Let dry, cut sides down.

10. 10

    Prepare eggs Scramble eggs, using the butter and a large skillet.

11. 11

    Transfer eggs to a pastry bag fitted with a 1/2-inch plain round tip (wrap bag with a kitchen towel if necessary, as eggs will be very hot).

12. 12

    Pipe eggs into shells.

13. 13

    Transfer shells to egg cups.

14. 14

    Serve with a dollop of creme fraiche or sour cream, if desired.

15. 15

    Top with caviar.

* Per serving · 4 servings · Values may vary.

No additional tips available.