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Le Chaudron recipe
Brouillade aux oursins
Creamy scrambled eggs with sea urchin
⏱ 20 minServes 4Medium420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
8very fresh eggs
12fresh sea urchins, opened
100 g (3½ oz)cold unsalted butter, cubed
100 ml (½ cup)thick crème fraîche
1 tbspchopped chives
1 pinchfleur de sel (flaky sea salt)
1 pinchfreshly ground pepper
- 8 very fresh eggs
- 12 fresh sea urchins, opened
- 100 g (3½ oz) cold unsalted butter, cubed
- 100 ml (½ cup) thick crème fraîche
- 1 tbsp chopped chives
- 1 pinch fleur de sel (flaky sea salt)
- 1 pinch freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Carefully cut the sea urchins open and scoop out the orange roe with a spoon without breaking it.
- Keep the roe in a small bowl along with the juices to flavor the eggs at the end.
- Beat the eggs lightly in the stainless-steel bowl — don’t overbeat.
- Set the bowl over a pan of hot water and add the cold butter a few cubes at a time, stirring constantly.
- Cook, stirring gently with a spatula, for 8 minutes until perfectly creamy.
- Off the heat, stir in the crème fraîche, then gently fold in the sea urchin roe.
- Spoon into small glasses, sprinkle with chives and serve immediately.
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