Eggs in Overcoats
- 2 teaspoons crème fraîche
- 2 teaspoons chilled butter, cut into small pieces
- 2 teaspoons caviar
- ¼ teaspoon salt
- 6 large eggs
- 1/8 teaspoon freshly ground black pepper
1. Using an egg topper, carefully cut a lid from each egg. Empty eggs into a bowl, reserving 4 shells. Bring a small pan of water to a boil. Rinse reserved egg shells; carefully lower them into the boiling water. Simmer 3 minutes. Remove shells, and let them dry upside down on a towel.