Directions

1. Bring a large pot of water to a boil. Hold an Egg in one hand, tapered end up. Place an egg topper over the top, and squeeze, using a scissor motion. Discard top of egg shell. Pour egg into a medium bowl. Repeat with remaining eggs.

2. Boil Egg shells 5 minutes. Using a slotted spoon, transfer to a wire rack. Let dry, cut sides down.

3. Whisk together Eggs and Cream. Season with Salt and Pepper. Melt butter in a large nonstick skillet over medium heat. Add eggs. Using a rubber spatula, stir to create curds and slide eggs from edges to center. Cook until set, 3 to 4 minutes.

4. Transfer eggs to a pastry bag fitted with a 1/2-inch plain round tip. Pipe eggs into shells. Transfer shells to egg cups. Top with Crème Fraîche and caviar.