50 Caviar with Creamed Eggs

Main Ingredients

• 4 very fresh eggs
• 2 x 30 g (1 oz) pots of Iranian Sevruga caviar

1. Slice the tops off the eggs with a fine saw-edged knife, sawing the shell delicately about 1 cm (½in) above the widest part of the egg; empty the shells, keeping both parts to serve the eggs in. Carefully wash the shells in hot water and put them to dry on a cloth.
2. Beat three of the four eggs. Strain them through a wire sieve to remove pieces of shell and the s