Simmer heavy cream with 1 cup of corn and caraway for 6 to 8 minutes. Puree in food processor and strain.
Using egg scissors, remove the top of 12 brown eggs. In a bowl, whisk 4 eggs, slowly adding cream to the bowl while whisking. Reserve remaining eggs for another use. Season with salt and pepper.
Rinse the inner shells of all 12 shells and remove any loose shell with your fingers. (If egg scissors aren't available, use serrated knife). Place eggshells back in original cardboard container (not styrofoam) and fill 2/3 of the way with egg and cream mixture.
Preheat the oven to 350 degrees F.
Place the eggs, in the cardboard container, in a baking pan with 1-inch of water. Cover with foil. Bake for 35 minutes. Cut salmon slices into thin strips or julienne. Toss strips with chives, salt, pepper, and lemon zest. Top each egg with the seasoned julienne salmon. Serve with an espresso spoon and a cocktail fork, in an eggcup or a bed of salt.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.