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1
Cutting from the narrow end of the eggs, open the eggshells with an egg topper.
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2
Separate the egg yolks from the whites, making sure the yolks stay intact.
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3
Reserve the whites for another use.
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4
Carefully rinse out the shells and set aside to dry.
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5
In a small skillet, melt the butter over medium heat.
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6
Add the shallot and sweat until translucent.
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7
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.
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8
Once the flame subsides, add the tomato juice and chicken broth and simmer for 5 minutes.
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9
Pour in the cream, bring to a simmer and then let cool to room temperature.
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10
Transfer the cooled sauce to a blender and, while holding the lid firmly in place, puree it until smooth.
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11
Strain and season to taste with salt, cayenne and lime juice.
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12
Heat a pot of salted water to 145 degrees.
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13
Carefully lower the yolks, one by one, into the water and, moderating the heat, cook for 6 minutes.
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14
Remove each with a slotted spoon and set in a shallow dish.
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15
Do not let the yolks touch one another.
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16
When ready to serve, froth the sea urchin sauce in the blender or with a hand-held milk frother.
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17
Into each eggshell (or small cup), carefully drop a yolk.
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18
Place 1 teaspoon creme fraiche on top.
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19
Garnish with 1/4 teaspoon or so of caviar and finish with the sea-urchin sauce.
