Scrambled Eggs in an Eggshell
Silky slow-scrambled eggs enriched with sour cream, spooned back into their shells and garnished with chives and caviar. A recipe by Mariela Nordel.
Ingredients
| 8 | eggs | |
| 100 g | cold butter, cut into small cubes | |
| — | salt | |
| 2 tbsp | 30 ml | sour cream |
| — | ground white pepper | |
| — | fresh chives (wild onion) | |
| — | black or red caviar | |
| — | kozunak, for toast |
Instructions
Carefully crack the egg at the pointed end so that an opening forms while the shell stays whole. Wash the shells well from the inside with hot water and dry them. Serving for 12 people: In a cold pan put 8 eggs, 100 g of cold butter cut into small cubes and salt to taste. Turn the heat to medium and start stirring slowly with a whisk until you get a creamy consistency. You should not get solid bits forming right away - that means the temperature is too high. In that case immediately take the pan off the heat and continue stirring off to the side. After a moment you can return it to the stove. When the eggs start to thicken, remove from the heat and keep stirring. Enrich with 2 tablespoons of sour cream and stir again. Now is the time to finish seasoning with salt and ground white pepper. With a small spoon, fill the shells with the scrambled eggs, garnish with fresh chives (wild onion) and a little black or red caviar. Serve with toast - a toasted slice of kozunak.