- 4 fresh eggs
- 2 tablespoons of butter
- 8 tablespoons of heavy cream
- 2 ounces of White Sturgeon Caviar
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.
Royal White Sturgeon Caviar
This royal grade of our Osetra is hand-selected for its tawny brown to platinum color. Like all White Sturgeon Caviars - this is favorite among chefs for its versatility with food and wine pairings. Large pearls, ranging in color from dark tawny brown to platinum, deliver a creamy, buttery flavor and smooth pop.
Porcelain Egg Cups
A set of four. See our recipe for soft scrambled eggs in these eggshells, topped with crème fraiche and our Truffle Infused White Sturgeon caviar.