Advertisement
Scrambled Eggs with Sea Urchins
- Serves
4
- Difficulty
Easy
By Mark Hix
Published 2006
You will probably need to order the sea urchins in advance from your fishmonger, as they are not as common on the fishmonger’s slab in this country as they are abroad, unless you know a friendly diver, that is.
Ingredients
4 50 g 6
Method
Wearing a sturdy pair of gloves and using a kitchen knife, scrape away all the spines from the sea urchins and give the urchins a good wash. With a pair of scissors, make a hole just above the middle line of the sea urchin and carefully snip around so you have 2 halves. One half will be empty and the other will have orange eggs in segments.
With a teaspoon, carefully remove just the ora
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe