Russian "Egg, Egg & Caviar"

The scrambled eggs in Russia are so moist and creamy, you’d swear there’s cheese folded up inside. To achieve this texture, the eggs are never whisked or salted at this stage, but broken directly into a pot (not a pan), then cooked over gentle heat in a “on again, off again” game that makes Ross and Rachel’s relationship on Friends look stable. Finally, a generous swoosh of heavy cream and a sprinkle of seasoning finishes the eggs off right. Then, while they’re still steaming hot, you slide them inside a hollowed out egg shell.

Ingredients

5 eggs

1Tbsp butter

1-2Tbsp heavy cream

1Tbsp chives, chopped

salt

pepper

sour cream, to top

caviar, to taste

Instructions

Use a pin to poke a hole in the top of your egg. Flick pieces of shell outward to make an opening in your egg. Place the egg innards in a bowl, then rinse the shells and set aside to dry. The top doesn't have to be perfect, as the scrambled eggs will cover it up nicely. Repeat for all the eggs.

Meanwhile, chop up some chives and a bit of heavy cream. Add the butter and eggs to a pot. Heat over gentle heat while whisking constantly. Never let the mixture scramble. Continue to remove from heat to let the eggs set slowly. Then, when you are about done, whisk in the cream, salt, pepper, and chives, to taste.

When you’re done, fill the egg shells with the scrambled eggs. Top with a bit of sour cream and, of course, the caviar.

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