4 servings
Sea urchins aren't easy to find fresh but if you can get your hands on some they can last up to 24 hours in the fridge if you cover them with wet paper towel. The sooner you eat them though the better they are so if you get some while you stroll the morning market you may as well make yourself a "brouillade" with them. A "brouillade" is like scrambled eggs except you beat your eggs continuously to avoid any crumbling. The white and yolk should fuze and cook at the same time providing a really rich and creamy texture that compliments greatly the creaminess of urchins.
Cut open the oysters by using a pair of scissors. Pierce through on the side and cut across the widest part little by little until you go all around. The orange part is what you are look for. Set the orange part into a bowl. If absolutely necessary rinse out some of the excess inky solution on it.
Clean the top part of the urchin shell in cold water, scraping with a spoon as necessary. Dry and set aside.
Break eggs in a cold pan off the heat.
Bring pan on low heat (2-3 on 1000W electric dials) and stir continuously with a wooden spoon. Make sure that nothing sticks anywhere. You want things to cook as evenly as possible. Remove from heat from time to time if you find it heats up too fast.
When the eggs start to have the consistency of mayonnaise add the urchins and mix only enough to even out the mixture.
Drop the mixture into the cleaned shells and serve.