Submitted by: Jenna Worley, Charlottesville, VA

INGREDIENTS

• 6 large eggs
• 2 teaspoons distilled white vinegar
• 1/4 cup chilled heavy cream
• 1 teaspoon fresh lemon juice
• 1 teaspoon vodka
• 1/8 teaspoon plus a pinch of cayenne, divided
• 2 tablespoons (cut into bits) plus 1 teaspoon unsalted butter, divided
• 2 tablespoons domestic caviar such as osetra or rainbow trout
• Equipment: a 6- to 8-inch nonstick skillet

PREPARATION

Open and sterilize eggshells:
Carefully remove the top third of each eggshell by tapping around the egg with a paring knife, then gently pry off top and discard. Pour eggs into a bowl, reserving shells.

Use a knife to tear any membrane remaining in the bottom of eggshells. Generously cover shells with cold water in a 3-qt saucepan and add vinegar. Simmer over medium heat, gently stirring occasionally and skimming off any foam, 15 minutes. Carefully transfer shells with a slotted spoon to a rack to cool. Gently wipe shells inside and out with a damp paper towel to clean them completely. 3Put eggshells in eggcups or small glasses to keep them upright.

Whip cream and scramble the eggs:
Beat cream with a whisk until it just holds stiff peaks, then beat in lemon juice, vodka, 1/4 teaspoon salt, and 1/8 teaspoon cayenne.

Lightly beat eggs with a fork, then add 1 1/2 tablespoons butter, 1/8 teaspoon salt, and remaining pinch of cayenne. Melt remaining tsp butter in a nonstick skillet over medium heat, then cook egg mixture, stirring constantly, until eggs are just scrambled, 3 to 5 minutes. Divide among shells and top with whipped cream and caviar.