• Whip the cream to soft peaks and season to taste with salt and pepper.
• Place the red onion rings in iced water for 10 minutes then transfer to a kitchen towel.

Prepare the eggs

• Place the cold butter in the saucepan.
• Add the eggs, season with salt and white pepper and whisk the eggs over low heat.
  
• Cook the eggs, whisking continuously until they begin to set around the edge. When you obtain a creamy texture, remove from the stove.
  

Finish the dish

• Add 2 tablespoons of whipped cream into the scrambled egg mixture and gently combine together.
  
• Serve the scrambled egg into the egg shells or any other serving dish.
  
• Add a good teaspoon of caviar on top and the toasted bread on the side.