1 tipGratinated Eggs with Sea Urchin Butter
Method
To make the butter
- 1Place the butter in a stand mixer with paddle attachment and beat on medium speed for 1-2 minutes until light and fluffy.
- 2With the motor running slowly, add the lemon zest, 60g of the sea urchin roe, lemon juice, soy sauce, wasabi powder into the bowl and mix on low-medium speed until just combined. Then add all the and herbs, beat for another 30 seconds until combined.
- 3Spoon the butter onto a sheet of baking paper or cling wrap, and roll into a log. Freeze along with the remaining roe until firm.
- 4Once the butter is set, steam the eggs.
Steam the Eggs
- 1Place the eggs onto a perforated steam tray and set the oven at full steam, 65°C.
- 2Place the eggs in and steam for 27 minutes. Remove from the oven, and set aside until ready for serving.
- 3Preheat the oven on grill at 240°C.
- 4Divide the peeled eggs between four individual ovenproof gratin dishes. Slice the frozen sea urchin butter into rounds and place several slices over each serving.
- 5Scatter a few extra pieces of sea urchin roe around the eggs. Grill for 30–60 seconds, or until the butter has melted and lightly browned.
- 6To Serve, top with caviar and serve immediately with grilled sourdough for dipping.
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Ingredients
Sea Urchin Butter
250 g cultured butter, softened
80 g sea urchin roe
2 tbsp finely chopped chives
2 tsp finely chopped tarragon
1 tsp finely chopped thyme
2 tbsp light soy sauce
2 tsp lemon juice
1 tsp finely grated lemon zest
2 tbsp wasabi powder
Steamed Eggs
8 large eggs
To serve
Thin slices of grilled sourdough
40 g Honos Farmed Caviar (Friend & Burrell)
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No steam oven? Alternative is to use a poached egg version: Place a cracked egg into gently simmering water with a splash of white vinegar for 3–4 minutes, until the whites are set and the yolks remain runny. Drain well, then place the poached eggs onto the hot tomato and chorizo mixture just before serving. Scatter with the Manchego and grill for 30 seconds 1 minute to melt the cheese, top with parsley
No steam oven? Alternative is to use a poached egg version: Place a cracked egg into gently simmering water with a splash of white vinegar for 3–4 minutes, until the whites are set and the yolks remain runny. Drain well, then place the poached eggs onto the hot tomato and chorizo mixture just before serving. Scatter with the Manchego and grill for 30 seconds 1 minute to melt the cheese, top with parsley
