Egg Mousse with Caviar

• 6 eggs
• ¼ pint (1½ dl) double cream
• ½

Place the eggs in a saucepan, cover with cold water and bring to the boil. Simmer for 6–8 minutes to hard boil. Drain, cool the eggs in cold water immediately to prevent further cooking, then remove the shells. Leave submerged in water until quite cold.

Sieve the egg yolks into a basin. Chop the egg whites and add to the yolks. Lightly whip the cream. Measure