Great British Chefs: Sea urchin with scrambled eggs and osetra caviar


Scrambled Eggs

  1. 5g of unsalted butter
  2. 2 eggs, lightly beaten
  3. salt
  4. pepper
Sea Urchin Cream
  1. 100g of sea urchin tongue
  2. 100ml of double cream, chilled

To Plate

  1. 2 slices of ficelle, toasted
  2. 8g of wakame seaweed 
  3. 4g of osetra caviar
  4. 5g of sea urchin tongue
  5. 1 handful of micro cress 


  1. To make the cream, place the sea urchin in a blender. Blitz on a medium speed adding the chilled cream slowly
  2. Once all the cream has been incorporated, pass through a fine sieve
  3. To finish, melt the butter in a copper pan over a bain-marie. Add the egg mix and lightly scramble. Add the sea urchin cream and check the seasoning
  4. Gently warm the sea urchin tongue in a pan. Place the seaweed in the bottom of the bowl and place the scrambled egg on top. Place the warm sea urchin tongue on top of the egg
  5. Toast the ficille slices at 170°C for 16 minutes until golden brown
  6. Finish with the caviar, micro herbs and long ficelle crouton placed on the side

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Recipe by: Gary Jones