Zesty Egg Scramble with Caviar

Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Cabrera Estate in Malakoff, Texas in 1986.
 * Contributed by Catsrecipes Y-Group

Ingredients

 * 6 large eggs
 * 2 tablespoons unsalted butter
 * ¼ teaspoon salt
 * 1 teaspoon freshly ground black pepper
 * 2 tablespoons chopped fresh chives
 * 1¾ ounce caviar

Directions

 * 1) Using an egg topper remove the top ¼ from 4 of the eggs being careful to remove only the top.
 * 2) Pour the yolks and whites into a small bowl and set the eggshells aside.
 * 3) Crack open the remaining 2 eggs and add the yolks and whites to the bowl.
 * 4) Using a fork beat the eggs until thoroughly blended.
 * 5) Bring a small saucepan three-fourths full of water to a boil over high heat.
 * 6) Reduce the heat to medium so the water maintains a simmer.
 * 7) Place one of the reserved eggshells in the simmering water for 15 seconds.
 * 8) Using a slotted spoon carefully remove eggshell and place upside down on paper towel to dry.
 * 9) Repeat with the remaining eggshells.
 * 10) In a nonstick sauté pan over medium heat melt the butter.
 * 11) Add the beaten eggs and season with salt and pepper.
 * 12) Stir constantly with a wooden spoon until the eggs have thickened about 5 minutes.
 * 13) Place the empty eggshells in egg cups.
 * 14) Fill the shells with the scrambled eggs dividing evenly.
 * 15) Garnish with the chives and a dollop of caviar.
 * 16) Serve immediately.