Greek-style Hard-boiled Eggs

Eggs with soft yolks coated in a glossy, reduced tomato sauce infused with coriander. The acidity from lemon and white wine balances the richness of the egg.

• Prep time: 15 min
• Cook time: 20 min
• Difficulty: Easy
• Calories: 283
• Protein: 11 g
• Carbs: 8 g
• Fat: 20 g

Ingredients

• 6 piece Egg ( whole )
• 1 piece Yellow onion ( finely chopped )
• 1 piece Garlic ( minced )
• 2 piece Round tomato ( small dice )
• 50 ml Extra virgin olive oil ( for cooking )
• 100 ml Dry white wine
• 1 piece Citrus limon (L.) Burm. f. ( juice only )
• 1 tsp Coriander seeds ( crushed )
• 1 tsp Black peppercorns ( whole )
• 1 piece Bay leaf
• 1 piece Thyme ( sprig )
• 1 pinch Gray sea salt

Instructions

1. Cooking the eggs

   Plunge the eggs into boiling water for 9 minutes. Cool them immediately in ice water to stop the cooking process and prevent a gray ring around the yolk. Peel carefully.

2. Aromatic base

   In a sauté pan, sweat the sliced onion in olive oil without browning. Add crushed garlic, crushed coriander seeds, peppercorns, thyme, and bay leaf. The spice aromas should release.

3. Reducing the sauce

   Deglaze with white wine and lemon juice. Add diced tomatoes. Simmer until the sauce becomes syrupy and coats the back of a spoon.

4. Marinating

   Halve the eggs. Arrange them in a dish and pour the hot sauce over them. Let cool to room temperature then refrigerate so the flavors penetrate the egg whites.

Chef's tips

• For perfect eggs, start in boiling water and time exactly 9 minutes.
• The sauce must be well reduced: if it's too thin, it will slide off the egg instead of coating it.
• Make this dish the day before; resting in the fridge allows the coriander aromas to fully develop.

Storage

Store in the refrigerator in an airtight container with the sauce for up to 48 hours.