Hi Everyone, The heated oil shimmers. Onions, fresh herbs and chopped hot peppers hit the pan and sizzle. As the onions soften, the medley of herbs releases its flavour that swirls around the air in the kitchen. The brightly orange-coloured sea eggs slide smoothly from the container quieting the pan. In a matter of seconds the edges start to firm up; the eggs are so tender. A sprinkling of ground black pepper and salt along with a few gentle turns of the wrist, some folding if you like and the cooking is done. You have a pan full of tender, flavourful, sweet, sea eggs. Would you like yours with rice or bread?
Barbadians call them sea eggs, others sea urchin and the Japanese call them ‘uni’ (oo-nee). For the
