Description
A luxurious and elegant dish featuring creamy sea urchin butter drizzled over perfectly poached eggs, offering a rich taste of the ocean balanced with a hint of lemon and buttery smoothness.
Ingredients
Scale
Sea Urchin Butter
- 6 sea urchins
- 2 tablespoons unsalted butter
- 1 tablespoon lemon juice
- Salt to taste
Poached Eggs
- 4 large eggs
Instructions
- Prepare the sea urchins: Carefully open the sea urchins using scissors or a sharp knife to avoid breaking the roe, then gently scoop out the creamy roe and set it aside.
- Make the sea urchin butter: In a small pan, melt the unsalted butter over low heat. Add the sea urchin roe and lemon juice to the melted butter and gently mix to combine, allowing the flavors to meld together without overheating.
- Poach the eggs: Bring a pot of water to a gentle simmer. Crack each egg into a small bowl and carefully slide them one at a time into the simmering water. Cook until the whites are fully set but the yolks remain runny, approximately 3-4 minutes.
- Plate the eggs: Using a slotted spoon, transfer the poached eggs to serving plates.
- Finish and serve: Drizzle the warm sea urchin butter over the poached eggs, season lightly with salt to taste, and serve immediately to enjoy the perfect blend of rich, delicate flavors.
Notes
- Use fresh sea urchins for the best flavor and texture.
- If sea urchins are not available, substitute with a small amount of uni or sea urchin paste from specialty stores.
- For easier poaching, add a splash of vinegar to the simmering water to help the egg whites coagulate better.
- Serve with crusty bread or toasted brioche for a complete breakfast or brunch experience.
- Adjust lemon juice and salt to taste depending on the sweetness of the sea urchin roe.
