INGREDIENTS

INSTRUCTIONS

With a serrated knife, cut each egg shell about 1/2-inch from the
pointed end. Empty the raw eggs into a bowl and reserve. Wash the egg
shells (tops and bottoms) in warm water, then turn them upside down  on
a towel to dry completely.  Over very low heat melt the butter in a
saucepan just large enough to  hold the eggs. Beat the eggs with a
whisk, pour through a sieve into  the warm butter, and return to the
very low heat. Beat constantly  with the whisk, gradually increasing
the heat, until the eggs are  thick and creamy, not solid.  Remove the
eggs immediately from the heat and continue whisking while  adding the
cream, shallots, chives, salt and pepper.  Place the dried eggshells in
egg cups. Using a teaspoon, carefully  fill each shell 3/4 full with
the creamed eggs, then finish filling  each shell with 1 tablespoon of
caviar. The caviar should be slightly  domed on top. Place the little
top of each shell on the caviar. Serve  with toast.  Yield: 4 servings
Converted by MC_Buster.  Per serving: 791 Calories (kcal); 62g Total
Fat; (68% calories from  fat); 55g Protein; 8g Carbohydrate; 1680mg
Cholesterol; 1739mg Sodium  Food Exchanges: 0 Grain(Starch); 7 1/2 Lean
Meat; 0 Vegetable; 0  Fruit;  Recipe by: COOKING LIVE SHOW #CL9332
Converted by MM_Buster v2.0n.

A Message from our Provider:

“Romans 1:20 – God doesn’t believe in atheists.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 884
Calories From Fat: 572
Total Fat: 63.9g
Cholesterol: 1673.4mg
Sodium: 2014.7mg
Potassium: 823.1mg
Carbohydrates: 17.3g
Fiber: <1g
Sugar: 1.2g
Protein: 61.2g