Scrambled eggs in their shells with Russian caviar

Easy

Medium

Difficult

Préparation 30mins

Cuisson 10mins

Ingredients for 4 persons

• 1 tin (30g) Beluga Selection caviar
• 4 eggs
• 20cl whipping cream
• 200g sea salt
• A sprig of flat parsley
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To cook this recipe, we suggest :
Caviar Premium Sélection 30 g	74,00 € ttc	1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20		En stock

The recipe

Carefully remove the tops of the eggs and put the egg whites and yolks in a bowl.
Wash the eggshells in cold water, drying the insides with absorbent paper.
Bring the cream carefully to the boil and, at the same time, beat the eggs by hand and then season.
As soon as the cream has boiled, pour in the egg mixture and cook slowly, stirring continuously - cooked too quickly, it may burn or go lumpy.
When the eggs start to set, turn the heat right down. Once cooked, put them in another container so they stop cooking.

Fill the eggshells with the scrambled eggs. Add a spoonful of caviar and decorate with a piece of parsley.
Serve in a mound of sea salt to keep the eggs upright.