Sea urchins with scrambled eggs – seasonal and tasty

As our sea urchins can be found and enjoyed from October to April, this is still the ideal time to prepare an original recipe with scrambled eggs. The most complicated part is in fact, managing to open them !
Adapt quantity to requirements.

Bon appetitu !                                                   


– 2 eggs
– 4 sea urchins
– 10g butter
– 1 soupspoon crème fraîche
– pepper


Open and cut the top with scissors. With a teaspoon, recuperate the tongues (orange part). Put aside the equivalent of 1 – 2 soupspoons of the juice, this will replace the salt and also add creaminess to the mixture.
Rince the emptied sea urchins, and keep in a closed container in the fridge for 4h maximum.
Now, to prepare the eggs. Whip them in a container and add a little pepper.
Cook in butter in a frying pan, with low but constant heat. For more creaminess, you can also cook them in a saucepan as a bain-marie. When the mixture becomes smooth, add the cream and continue to mix. At this point, add the equivalent of 1 – 2 soupspoons of urchin juice, in order to stop the cooking and it will also bring a salty touch to the preparation – which results in a natural seasoning. Serve the eggs in the urchin shells, with the tongues on top – or in verrines if you prefer.



One comment to Sea urchins with scrambled eggs – seasonal and tasty

  • André Torre  says:

    Miammm, du pain, du vin et des oursins!

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