Devilled urchin eggs
Recipe by Tony Moss
7 Size 6 Eggs
100 cream cheese
40g Whole Egg Mayonaise
4 cloves garlic, blanched in microwave for 2 min, chopped fine
1.5g Keens Curry Powder (1/4 Tsp Loose Packed)
1.5g Flake Sea Salt (1/4 Tsp Loose Packed)
50g Sea Urchin Roe
*makes 12 halves
Using a small sharp knife, or a needle, pierce a small hole in the pointed end of each egg shell, just enough to get through the internal membrane. This will let air escape and help prevent cracked eggs during cooking.
Bring a pot of water to the boil. When at a rolling boil lower the eggs into the water using a slotted spoon. Set a timer for 8 Minutes.
When the timer is complete, remove the eggs and plunge into ice cold water. Chill in the refrigerator for at least an hour.
Once chilled, gently peel and rinse the eggs. Cut them in half lengthways, wiping your knife clean after each slice.
Gently remove the egg yolks. Keep the whites chilled.
In a food mixer with whisk attachment, place the cream cheese, mayonnaise, garlic, curry powder and salt. Whip until the mixture is light and fluffy. Add the cooked yolks and sea urchin, whip until the urchin is broken up and the mix is smooth. Transfer into a piping bag with your preferred nozzle and chill for at least 2 hours or overnight preferably, to firm up.
Pipe into the egg white halves. Garnish with additional Urchin Roe, sea herbs or a pinch of the curry powder.
*Watch video tutorial below
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