Scrambled Eggs with Creme Fraiche and Caviar in Eggshell Cups
Scrambled eggs spooned back into their shells and dotted with caviar are colorful, unusual, and delicious. Serve them as a first course or with brunch.
- Servings: 8
Source: Martha Stewart Living, April 2005
- 8 large brown or white eggs (or a mix)
- 1/4 cup heavy cream
- Coarse salt and freshly ground pepper
- 4 tablespoons unsalted butter
- Creme fraiche, or sour cream, for serving
- Salmon roe or sevruga caviar (or both), for serving
Bring a large pot of water to a boil. Hold an egg in one hand, tapered end up. Place an egg topper over the top, and squeeze, using a scissor motion. Discard top of egg shell. Pour egg into a medium bowl. Repeat with remaining eggs. Boil shells 5 minutes. Using a slotted spoon, transfer to a wire rack. Let dry, cut sides down.
Whisk together eggs and cream. Season with salt and pepper. Melt butter in a large nonstick skillet over medium heat. Add eggs. Using a rubber spatula, stir to create curds and slide eggs from edges to center. Cook until set, 3 to 4 minutes.
Transfer eggs to a pastry bag fitted with a 1/2-inch plain round tip. Pipe eggs into shells. Transfer shells to egg cups. Top with creme fraiche and caviar.