“Egg On Eggs” (Grilled Sea Urchins)Steven Raichlen
“Egg On Eggs” (Grilled Sea Urchins)
- Yield: Serves 4 as an appetizer
- Method: Hot smoking
- Equipment: 1-1/2 cups wood chips, soaked in cold water to cover for 30 minutes, then drained
- 4 live sea urchins
- 4 large eggs
- Coarse sea salt
Step 1: Wearing hand protection if desired, turn the sea urchin over so the underside is exposed. Work over a bowl. Using scissors, remove the mouth parts of the sea urchin by cutting a circle around them. Turn the sea urchin over to drain any algae or sea water from the interior. Use a tweezers to clean the interior of any dark bits; expose the bright orange roe (gonads).
Step 2: Break an egg into the cavity of each sea urchin and season with a pinch of salt.
Step 3: Set up your grill for hot smoking (350 degrees). Arrange the sea urchins on the grill grate. Scatter soaked wood chips on the hot coals and cover the grill, adjusting the vents to achieve a nice flow of smoke. Smoke-roast the sea urchins until the egg is cooked to your liking, about 20 minutes. Transfer to plates and serve while still warm.
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