Uni Scrambled Eggs
Uni (sea urchin roe), whether in sushi or cooked, is one of those foods that not everybody likes, but the people who do can’t get enough of it. In fact, some people’s aversion to uni makes its die-hard fans (and there are many of them out there) very happy, because that means there’s more of this seafood delicacy left for them! Uni scrambled eggs are one of the more popular cooked sea urchin roe dishes, and make any breakfast much more gourmet.
This recipe slow-cooks the scrambled eggs, which is a technique not commonly used in the US. The result is smooth, incredibly moist eggs that really blend well with the soft uni.
Wine Pairing: Champagne
Whole chervil leaves
Thinly sliced raw shallot
1. Melt the butter in a nonstick or seasoned cast iron pan over low heat.
2. Beat the eggs together with the cream, salt and pepper.
3. Pour the eggs into the skillet and let them cook slowly (for about 30 minutes), stirring occasionally.
4. When the eggs have started to curdle, but are still soupy, pull them from the heat (they’ll continue to cook due to carry over cooking) and stir in the uni, chervil, and salt & pepper to taste.
5. Garnish with extra chervil leaves & the thinly sliced shallot and serve immediately.