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Egg Cup
Serves 4

ingredients
4 fresh eggs
2 tbsp butter
8 tbsp heavy cream
2 ounces California Caviar Company White Sturgeon

Remove tops of egg shells with an egg cutter or tap shells lightly with a knife around the tops of the eggs to remove the upper ½” of shell. Pour eggs into a bowl and whisk until frothy. Rinse empty egg shells under hot water and let dry. In a non-stick skillet, heat butter over low heat. Add eggs and whisk over low heat until almost dry. Whisk in cream and season with salt & pepper. Spoon scrambled eggs back into empty shells. Top with a dollop of crème fraiche and a spoonful of caviar. To serve, place eggs in egg cups or nestle into a pile of rock salt.

 

  

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California Caviar Company distributes and produces sustainable caviar and gourmet foods. We offer domestic American caviars from only responsible, eco-friendly and sustainable sources, including white sturgeon (California Osetra), hackleback and paddlefish. Our imported flavors are also substainably sourced and originate from Iran, Azerbaijan, Israel, Uruguay, and Germany — including our Iranian Osetra, Russian Osetra, Siberian Osetra, and Sevruga. Our infused roes include Trout Roe, Salmon Roe, Whitefish Roe, Bowfin Roe, and Tobiko Roe.

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