Poached Egg Cups with Chive Cream and Caviar

Preheat the oven to 150°C (approximately 300°F).  

For the tart shells: Beat the egg whites in a double boiler until slightly warmed. Add the butter and continue beating until light and fluffy. Stir in the flour and salt and mix until smooth. Spoon the mixture into 4 flattened circles onto a baking sheet lined with parchment paper and bake for 10 minutes. Remove from the oven and immediately place each onto an upside down bowl or muffin cup to form a shell. Let cool. 

For the chive cream: Whisk together the sour cream, quark, lemon juice and chopped chives until smooth. Season with salt and pepper. 

To poach the eggs: Crack each egg into a small bowl or cup. Add the vinegar to 1 liter (approximately 4 cups) of simmering water. Carefully slide each egg into the water and cook for about 4 minutes. Remove the eggs with a slotted spoon and drain on paper towels.