Take the top off each egg (as if for a boiled egg), empty the eggshells and put them aside. Wash the eggshells carefully in cold water and dry them on absorbent paper.
Put the cream on low heat and bring slowly to boiling point.
While this is happening, beat the eggs with a whisk and salt to taste.When the cream is simmering, put the eggs in and cook on a low heat stirring all the time with a whisk.
Be careful not to cook them too fast and so avoid either burning them at the bottom of the pan or their becoming lumpy.
When the eggs begin to coagulate, finish cooking on a very low heat and then quickly transfer to another pan so as to stop cooking.
Put the scrambled eggs back in their shells.
Place a spoonful of caviar on top and decorate with a leaf of flat parsley.
Serve on a plate of rock salt, so the eggs remain upright.