Ingredients Jump to Instructions ↓

  1. 8 large brown or white eggs, (or a mix)

  2. 1/4 cup heavy cream

  3. Coarse salt and freshly ground pepper

  4. 4 tablespoons unsalted butter

  5. Creme fraiche, or sour cream, for serving

  6. Salmon roe or sevruga caviar, (or both), for serving

Instructions Jump to Ingredients ↑

  1. � � 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.

  2. 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.

  3. 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.


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