Boil them as you would boil eggs, and eat them with sippets of bread.

Generally considered in season in the autumn. The sea-egg becomes red like a crab when it is cooked, and is said to resemble it in flavour.

* 'Reisse-Erinnerungen aus Spanien,' von E. A. Rossmässler. † 'La Vie et les Mœurs des Animaux,' par Louis Figuier.

The following are the Italian names for Echini - Rizzo di mar, Castagne de mar, Tartuffoli, Melon de mar; and, according to Mr. Faber, they are eaten in small quantities at Trieste and Fiume, and very generally by the Greek sailors, when in season.*

* 'The Fisheries of the Adriatic'.