Greek-style Hard-boiled Eggs
Ingredients
- 6 pcEgg (whole)
- 1 pcYellow onion (finely chopped)
- 1 pcGarlic (minced)
- 2 pcRound tomato (small dice)
- 50 mlExtra virgin olive oil (for cooking)
- 100 mlDry white wine
- 1 pcCitrus limon (L.) Burm. f. (juice only)
- 1 tspCoriander seeds (crushed)
- 1 tspBlack peppercorns (whole)
- 1 pcBay leaf
- 1 pcThyme (sprig)
- 1 pinchGray sea salt
Method
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.
- 1
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
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
Deglaze with white wine and lemon juice. Add diced tomatoes. Simmer until the sauce becomes syrupy and coats the back of a spoon.
- 4
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Store in the refrigerator in an airtight container with the sauce for up to 48 hours.
