Scrambled Eggs with Caviar in Eggshell Cups

• 8 large eggs
• 4 tablespoons (1/2 stick) unsalted butter
• Creme Fraiche or Sour Cream (optional)
• Sevruga or osetra caviar

1. Prepare eggshell cups Bring a large pot of water to a boil.
2. Hold a large egg in one hand, tapered end up.
3. Place an egg topper (a special tool for neatly snipping off the tip of the shell) over the top and squeeze, using a scissor motion.
4. Discard top of egg.
5. Pour egg into a medium bowl.
6. Repeat with remaining eggs.
7. Boil shells for 5 minutes.
8. Using a slotted spoon, transfer to a wire rack.
9. Let dry, cut sides down.
10. Prepare eggs Scramble eggs, using the butter and a large skillet.
11. Transfer eggs to a pastry bag fitted with a 1/2-inch plain round tip (wrap bag with a kitchen towel if necessary, as eggs will be very hot).
12. Pipe eggs into shells.
13. Transfer shells to egg cups.
14. Serve with a dollop of creme fraiche or sour cream, if desired.
15. Top with caviar.

eggs, butter, fraiche

Taken from www.epicurious.com/recipes/food/views/scrambled-eggs-with-caviar-in-eggshell-cups-393809 (may not work)