Scrambled Eggs with Salmon Roe in Eggshell Cups

For an unforgettable presentation, serve savory scrambled eggs in eggshell cups with this recipe from "Martha's Entertaining."

  • Servings: 4


  • 8 large eggs
  • 1/4 cup heavy cream
  • Coarse salt and freshly ground pepper
  • 4 tablespoons unsalted butter
  • 2 to 3 tablespoons salmon roe


  1. To prepare "eggshells," bring a large pot of water to a boil. Holding an egg in one hand, tapered end up, cut off top with an egg topper, squeezing gently and using a scissor motion. Pour egg into a bowl and repeat with remaining eggs. Boil shells 5 minutes, then gently transfer to a wire rack with a slotted spoon; let dry, cut sides down.

  2. Add cream to eggs and season with salt and pepper. Beat with a fork until frothy. Melt butter in a large skillet over medium heat. Pour in egg mixture. Cook, using a heatproof flexible spatula to gently pull eggs to center of pan and letting liquid parts run underneath, until just set, 2 to 3 minutes.

  3. Transfer eggs to a pastry bag fitted with a 1/2-inch plain round tip. Place shells in egg cups, then pipe scrambled eggs into the shells. Top with salmon roe (about 1 teaspoon per shell) and serve immediately.


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