Canadian Green Sea Urchin and Scrambled Farm Eggs with Black Truffles, Chives, and Maine Sea Salt
Chef Richard Garcia of Tastings Wine Bar & Bistro – Foxboro, MA
Adapted by
November 2009
Yield: 4 Servings


Scrambled Eggs:
4 heaping teaspoons finely julienned black Perigord truffle
6 local farm eggs
2 local farm egg yolks
1 tablespoon unsalted sweet cream butter
3 tablespoons heavy cream
Salt and freshly ground black pepper

Assemble and Serve:
4 live green sea urchins, removed from shells and shells cleaned
Finely chopped chives
Finely julienne black Perigord truffle
Maine sea salt

For the Eggs:
Combine the black truffle, eggs, and egg yolks. Melt the butter in a saucepan over medium-low heat. Add egg mixture and whisk. The eggs should curdle to small grains. Whisk to prevent larger curdles. Remove the pan from heat and add heavy cream to cool the eggs and stop any additional cooking. Season with salt and pepper.

To Assemble and Serve:
Preheat oven to 400°F. Put the 4 empty sea urchin shells into the oven to dry for 3 to 4 minutes. Remove shells from oven and fill with portioned egg mixture. Top with 2 to 3 pieces of sea urchin roe. Garnish with additional julienne black truffle, chopped chives, and Maine sea salt.