How to make it

  • Using an egg topper remove the top 1/4 from 4 of the eggs being careful to remove only the top.
  • Pour the yolks and whites into a small bowl and set the eggshells aside.
  • Crack open the remaining 2 eggs and add the yolks and whites to the bowl.
  • Using a fork beat the eggs until thoroughly blended.
  • Bring a small saucepan three-fourths full of water to a boil over high heat.
  • Reduce the heat to medium so the 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 to dry.
  • Repeat with the remaining eggshells.
  • In a nonstick sauté pan over medium heat melt the butter.
  • Add the beaten eggs and season with salt and pepper.
  • Stir constantly with a wooden spoon until the eggs have thickened about 5 minutes.
  • Place the empty eggshells in egg cups.
  • Fill the shells with the scrambled eggs dividing evenly.
  • Garnish with the chives and a dollop of caviar.
  • Serve immediately.

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