Scrambled egg with caviar and chives
If you don't have an egg topper - a specialised and expensive little tool that cuts a line around the circumference of the shell, making it easy to remove - then serve the eggs in small bowls.
Recipe 6 large, very fresh eggs, at room temperature
60 grams cold unsalted butter, cut in small pieces
6 fresh chives (don't use Chinese chives; the flavour is too strong)
125 grams (or more) sturgeon or salmon caviar
About 30 grams creme fraiche
Fine sea salt and freshly ground white pepper
Use an egg topper to remove the upper shell of each egg, then empty the contents into a bowl. Wash the shells and carefully pull out and discard the inner membrane. Leave the shells to dry. If you don't have an egg topper, crack the eggs and put their contents into a bowl. Cut off the top 4cm of each chive and reserve to use as a garnish, then finely mince the remainder.
Whisk the eggs and cream with salt and pepper to taste, then pour through a fine sieve into a 15cm skillet. Place the skillet over a very low flame and stir constantly with a rubber spatula. The mixture will thicken very slowly; do not increase the heat or the finished dish won't be as soft and creamy. As soon as the eggs start to thicken, add the butter a little at a time. Stir constantly and let the butter melt and incorporate before adding more. When ready, the eggs will be glossy and softly set in small curds. Stir in the minced chives then spoon the eggs into the shells or small bowls. Top each portion with a spoonful of caviar, a dollop of creme fraiche and a chive top, then serve.