Description Edit

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.

Ingredients Edit

Directions Edit

  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.
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