It’s often said that sea urchins are an acquired taste, but this Chilean sea urchin omelette might just change the minds of many skeptics.
Contents
Nutrition Facts
Each serving of Chilean sea urchin omelette contains approximately 425 kcal, 23 g of protein, 35 g of total fats, 630 mg of cholesterol, 5 g of carbohydrates, 1 g of fiber, 2 g of sugars, and 550 mg of sodium. (*)
(*) Estimated values may vary based on the size of the sea urchin tongues and the type of fat used for frying.
How to Make a Sea Urchin Omelette
The sea urchin omelette is a recipe that originated in the south of Chile as a usual preparation after a day of fishing and harvesting, with freshly harvested sea urchins.
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 4
Ingredients
- 20 sea urchin tongues
- 8 eggs
- 4 tbsp of butter
- 3 tbsp of oil
- 2 tbsp of sea urchin juice
- 1 finely chopped onion
- 1 tbsp of chopped parsley
- Salt
- Pepper
Instructions
- Heat 2 tablespoons of butter and 1 tablespoon of oil in a medium skillet and fry the onion over low heat until it looks shiny and translucent. Remove from heat and set aside. In a large bowl, lightly beat the eggs with a whisk, add the reserved onion, sea urchin tongues, two tablespoons of their juice, parsley, salt, and pepper to taste. Mix well and set aside.
- In a non-stick skillet, add 2 tablespoons of butter and two tablespoons of oil, heat over medium heat and pour the urchin mixture, spreading it evenly over the entire surface. Cook over medium heat, gently shaking the pan for about 2 to 3 minutes or until the base is firm and golden. Remove the skillet from the heat, cover with a large plate, and turn the omelette onto the plate.
- Slide the omelette back into the skillet and cook on the other side until the desired doneness is achieved, avoiding drying it out and keeping the interior still juicy. Slide the sea urchin omelette onto an extended dish, garnish with chopped cilantro, and optionally top with some fresh sea urchins. Serve immediately.
Keys for a Perfect Omelette
- Maintaining Moisture: The goal is to keep the interior juicy. Avoid overcooking the second side; it should only stay in the pan until firm but still moist to the touch.
- The “Pisco” Tip: For a professional Chilean touch, incorporate a splash of Chilean pisco into the egg mixture. This adds a subtle layer of complexity that complements the richness of the urchin tongues.
Frequently Asked Questions (FAQ)
1. Where did this recipe originate?
It originated in the south of Chile, where it is a common preparation following local fishing and harvesting activities.
2. How do I flip the omelette without it breaking?
The most reliable technical method is to slide the omelette onto a large plate, cover the skillet with that plate, and then flip it over.
3. Can I use frozen sea urchins?
While fresh is highly recommended for the best flavor and texture, if using frozen, ensure they are thoroughly thawed and drained, though you may lose some of the essential “juice” mentioned in the recipe.
4. How should I serve it?
It should be served immediately while hot, garnished with fresh cilantro and optionally topped with a few raw sea urchin tongues for contrast.
Did You Know?
Sea urchins are rich in high-quality proteins, as well as a large number of nutrients such as potassium and iron, which benefit the nervous system and help prevent anemia.
