Fantasy of Eggs
Updated March 2, 2023
- Total Time
- 30 minutes
- Rating
- Comments
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Ingredients
- 6eggs, preferably organic
- 1tablespoon butter
- ½shallot, minced
- 4ounces sea-urchin roe
- 1tablespoon Cognac
- 2tablespoons tomato juice
- ½cup chicken broth
- 1cup cream
- Salt
- Cayenne pepper
- Juice of 1 lime
- 2tablespoons crème fraiche
- About 2 teaspoons caviar (see note)
Nutritional analysis per serving (6 servings)
276 calories; 23 grams fat; 13 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 5 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 12 grams protein; 358 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cutting from the narrow end of the eggs, open the eggshells with an egg topper. Separate the egg yolks from the whites, making sure the yolks stay intact. Reserve the whites for another use. Carefully rinse out the shells and set aside to dry.
- Step 2
In a small skillet, melt the butter over medium heat. Add the shallot and sweat until translucent. Add the sea-urchin roe and cook for 2 minutes, then pour in the Cognac and, using a long match, carefully light the alcohol and burn it off. Once the flame subsides, add the tomato juice and chicken broth and simmer for 5 minutes. Pour in the cream, bring to a simmer and then let cool to room temperature.
- Step 3
Transfer the cooled sauce to a blender and, while holding the lid firmly in place, puree it until smooth. Strain and season to taste with salt, cayenne and lime juice.
- Step 4
Heat a pot of salted water to 145 degrees. Carefully lower the yolks, one by one, into the water and, moderating the heat, cook for 6 minutes. Remove each with a slotted spoon and set in a shallow dish. Do not let the yolks touch one another.
- Step 5
When ready to serve, froth the sea urchin sauce in the blender or with a hand-held milk frother. Into each eggshell (or small cup), carefully drop a yolk. Place 1 teaspoon creme fraiche on top. Garnish with ¼ teaspoon or so of caviar and finish with the sea-urchin sauce.
- Caviar is available at Petrossian Boutique and Café, 911 Seventh Avenue, (212) 245-2217. Sea-urchin roe can be ordered at Wild Edibles (212) 687-4255 or at the Lobster Place, 436 West 16th Street, (212) 255-5672.
Private Notes
Comments
Made this with minor changes and it was a huge success! Changes: I hard boiled a dozen eggs and peeled them. Carefully sliced them in half, lengthwise. Removed the yolks and mixed them with mayonnaise and a little Dijon mustard & chopped chives. Then I spooned the yolk mixture back into the egg whites. Sprinkled paprika on top.
I made this last night and honestly the best part was the sauce. I could probably leave out all the effort/money with the eggs and caviar. I replaced the sea urchin roe in the sauce recipe with 3 Tablespoons of bonito flakes and it was delicious and still had that umami seafood flavor. I think I’ll use the leftover sauce and crème fraiche with some angel hair pasta, and that would be divine.
Made this with minor changes and it was a huge success! Changes: I hard boiled a dozen eggs and peeled them. Carefully sliced them in half, lengthwise. Removed the yolks and mixed them with mayonnaise and a little Dijon mustard & chopped chives. Then I spooned the yolk mixture back into the egg whites. Sprinkled paprika on top.