Caviar-Topped Scrambled Eggs in Eggshells
- Servings: 6
- 8 large eggs
- Coarse salt and freshly ground pepper
- 5 tablespoons unsalted butter
- 2 tablespoons coarsely chopped fresh tarragon
- Creme fraiche, or sour cream, for serving
- Caviar or salmon roe, for serving
Bring a large pot of water to a boil. Use an egg topper to carefully remove the tops of the eggs. Pour the eggs into a medium bowl. Add empty shells to boiling water, and boil for 5 minutes. Place shells upside down on a wire rack to dry.
In a medium bowl, whisk eggs with salt and pepper. Melt 3 tablespoons butter in a large nonstick skillet over medium heat. Add eggs, and dot with remaining 2 tablespoons butter. Sprinkle with tarragon. Cook, bringing the eggs from the sides of the skillet toward the center with a rubber spatula, until set, about 2 minutes. Remove skillet from heat.
Transfer cooked eggs to a pastry bag fitted with a 1/2-inch plain tip. Pipe eggs into empty shells. Place filled eggshells into eggcups. Top with a small dollop of creme fraiche or sour cream and caviar or salmon roe. Serve immediately.