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; 7
1/2    Fat; 0 Other Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9332
Converted by MM_Buster v2.0n.

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