The 300 Minute Egg (page 2 of 2)Home >> Recipes
No runny yolks here, but the whites acquire a delicious nutty flavor. A whole new world for egg lovers!
You can serve these eggs whole or cut in half with the traditional Sephardic sauce made by crushing together a garlic clove, a few salted anchovies filets, lemon juice, pepper and then emulsifying with olive oil in a mixer as on the picture above. A very memorable starter!
This is one of the many excellent recipes in The Slow Mediterranean Kitchen: Recipes for the Passionate Cook by Paula Wolfert, a real must-buy and winner of the Best Cookbook of the Year Beard award.
Several readers tried this recipe at home and a few sent me their pictures. Here they are:
This one from a Dutch lady who liked the recipe very much:
Try it at home and send me an email at fx AT fxcuisine DOT com!