Steps
- In a medium bowl, whisk the eggs with the thickened cream until well combined. Season lightly with sea salt and black pepper.
- In a non-stick skillet, melt the unsalted butter over low heat until it begins to foam, being careful not to let it brown.
- Pour the egg mixture into the skillet. Using a spatula, stir gently and continuously, scraping the eggs from the bottom as they slowly cook.
- When the eggs are about halfway cooked and still creamy, add the sea urchin roe, gently folding it through the mixture. Continue to cook until the eggs are soft and slightly runny, as they will continue to set off the heat.
- Remove the skillet from heat and stir in the chopped chervil.
- Serve the scrambled eggs on warm plates, garnishing with whole chervil leaves and a few thin slices of raw shallot for added flavour and texture.
