Egg Scramble with Cavier Recipe

How to make it

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• 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.