Season with salt and pepper. Strain through chinois. Cut the tops off 7 more eggs and empty out the egg from the shell. Clean all egg shells, removing the membrane with your finger Rinse in warm water. Place empty shells back in egg carton on a large casserole pan.
Fill shells with custard.
Cover and bake in water bath at 275 F for 40 minutes. Place custards on a bed of rock salt and spices. Add your caviar on top and serve. Reduce stock down to 1 quart and strain through chinois. Remove scallops from their shells and season with salt and pepper.