Remove tops of egg shells with an egg cutter or tap shells lightly with a knife around the tops of the eggs to remove the upper 1/2” of shell. Pour eggs into a bowl and whisk until frothy. Rinse empty egg shells under hot water and let dry.
In a non-stick skillet, heat butter over low heat. Add eggs and whisk over low heat until almost dry. Whisk in cream and season with salt & pepper. Spoon scrambled eggs back into empty shells. Top with a dollop of crème fraiche and a spoonful of caviar. To serve, place eggs in egg cups or nestle into a pile of rock salt.