Fantasy of Eggs Recipe

Name: Fantasy of Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 eggs, preferably organic; 1 tablespoon butter; 1/2 shallot, minced; 4 ounces sea-urchin roe; 1 tablespoon Cognac; 2 tablespoons tomato juice; 1/2 cup chicken broth; 1 cup cream; Salt; Cayenne pepper; Juice of 1 lime; 2 tablespoons creme fraiche; About 2 teaspoons caviar (see note)

Servings: persons

6 eggs, preferably organic
1 tablespoon butter
1/2 shallot, minced
4 ounces sea-urchin roe
1 tablespoon Cognac
2 tablespoons tomato juice
1/2 cup chicken broth
1 cup cream
Salt
Cayenne pepper
Juice of 1 lime
2 tablespoons creme fraiche
About 2 teaspoons caviar (see note)

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

496

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 eggs, preferably organic, 1 tablespoon butter, 1/2 shallot, minced, 4 ounces sea-urchin roe, and more.

Yes, Fantasy of Eggs falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fantasy of Eggs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions