How to make it

  • Using an egg topper remove top 1/4 from 4 of the eggs being careful to remove only top.
  • Pour yolks and whites into a small bowl and set the egg shells aside.
  • Crack open the remaining 2 eggs and add yolks and whites to the bowl.
  • Using a fork beat eggs until thoroughly blended.
  • Bring a small saucepan 3/4 full of water to a boil over high heat.
  • Reduce heat to medium so water maintains a simmer.
  • Place one of the reserved eggshells in the simmering water for 15 seconds.
  • Using a slotted spoon carefully remove eggshell and place upside down on paper towel.
  • Repeat with remaining eggshells.
  • In a nonstick sauté pan over medium heat melt the butter.
  • Add beaten eggs and season with salt and pepper.
  • Stir constantly with a wooden spoon until eggs have thickened about 5 minutes.
  • Place the empty eggshells in egg cups.
  • Fill shells with scrambled eggs dividing evenly then garnish with chives and caviar.
  • Serve immediately.

People Who Like This Dish 1
Reviews & Comments 2

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    " It was excellent "
    mystic_river1 ate it and said...
    I wish I was rich because I would have caviar every single day. his dish sounds like heaven , chefcat'smeow. ^5 Thanks
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  • jo_jo_ba 10 years ago
    bet this would be good with tobiko
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