Fantasy of Eggs

Directions

1. 1
   Cutting from the narrow end of the eggs, open the eggshells with an egg topper.
2. 2
   Separate the egg yolks from the whites, making sure the yolks stay intact.
3. 3
   Reserve the whites for another use.
4. 4
   Carefully rinse out the shells and set aside to dry.
5. 5
   In a small skillet, melt the butter over medium heat.
6. 6
   Add the shallot and sweat until translucent.
7. 7
   Add the sea-urchin roe and cook for 2 minutes, then pour in the Cognac and, using a long match, carefully light the alcohol and burn it off.
8. 8
   Once the flame subsides, add the tomato juice and chicken broth and simmer for 5 minutes.
9. 9
   Pour in the cream, bring to a simmer and then let cool to room temperature.
10. 10
    Transfer the cooled sauce to a blender and, while holding the lid firmly in place, puree it until smooth.
11. 11
    Strain and season to taste with salt, cayenne and lime juice.
12. 12
    Heat a pot of salted water to 145 degrees.
13. 13
    Carefully lower the yolks, one by one, into the water and, moderating the heat, cook for 6 minutes.
14. 14
    Remove each with a slotted spoon and set in a shallow dish.
15. 15
    Do not let the yolks touch one another.
16. 16
    When ready to serve, froth the sea urchin sauce in the blender or with a hand-held milk frother.
17. 17
    Into each eggshell (or small cup), carefully drop a yolk.
18. 18
    Place 1 teaspoon creme fraiche on top.
19. 19
    Garnish with 1/4 teaspoon or so of caviar and finish with the sea-urchin sauce.