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.

Martha Stewart Living, April 2005


Recipe Summary



Ingredient Checklist


Instructions Checklist
  • 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.


Martha has prepared the recipe using half the amount of each ingredient.


Martha has also prepared this recipe with no heavy cream but with 5 tablespoons butter. She added 2 tablespoons coarsely chopped fresh tarragon in step 2, after adding the eggs.