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The Dish: Uni Scrambled Eggs
Where to Get It: Rose’s Luxury, 717 8th St. SE; (202) 580-8889; rosesluxury.com
What It Is: French-style scrambled eggs whipped up in a double broiler with some melted uni (the Japanese word for sea urchin roe), chives, lemon juice, salt, and pepper. The œufs are ladled into a cleaned out, spike-stunted sea urchin shell, then crowned with crème fraiche, crispy potato ribbons, preserved Meyer lemon zest, and fresh uni. As if that wasn’t enough, foamed uni hollandaise finishes off this eggy masterpiece.
What It Tastes Like: Buttery, briny, and umami-rich with a little crunch from the spud strings, this whimsical extravagance is worthy of a millionaire’s breakfast—or last supper.
The Story: Most of chef/owner Aaron Silverman’s creations take weeks, if not months, to devise. This one was produced in a single day after one of his chefs brought up the idea of playing around with uni. After discarding the possibility of turning the urchins into custard or featuring them in a salad, the idea to do eggs on eggs came together quickly, and the dish was on the menu that evening. “Sometimes you get lucky,” says Silverman. “I wish it was always that easy.”
How to Eat It: Carefully. Scoop out the eggs with the vintage presidential commemorative spoon that arrives with the dish.
Photo by Nevin Martell