Soft Cooked Eggs With Coriander Salt Recipes

SOFT-COOKED EGGS WITH CORIANDER SALT

Steps:

• Toast coriander seeds in a small dry skillet over medium heat until fragrant, about 3 minutes. Transfer to a spice grinder or a mortar and pestle. Add salt and pepper, and finely grind together.
• Bring a medium pot of water to a boil. Gently place eggs in water, and simmer 4 minutes. Remove from water, and place, wide side down, in 6 egg cups or ramekins. Serve with coriander salt.

SOFT HARD-BOILED EGGS

Steps:

• Place the eggs a large saucepan and cover them with cool tap water. Bring the water to a boil, lower the heat and simmer for 3 minutes.
• Remove the eggs from the saucepan and immediately place them in a bowl of cold water until they are completely cool.
• Remove the shells, slice each egg in half lengthwise, sprinkle with salt and pepper and serve.

MARTHA'S SOFT-BOILED EGGS

Steps:

• Place eggs in a saucepan large enough to accommodate them in a single layer. Fill the pan with cold water, covering eggs by an inch. Set over medium-high heat, and bring to a boil. Turn off heat, cover, and let stand 1 1/2 to 2 minutes. Remove eggs from water. Serve immediately in egg cups -- perfect for cracking and scooping the egg right from the shell. Season with salt and pepper.

STEAMED EGGS WITH CORIANDER

Steps:

• Boil the water 5 minutes and allow it to cool until lukewarm. (This is to drive out the dissolved air, preventing the formation of bubbles in the finished custard.)
• Beat eggs gently until just mixed. Combine beaten eggs with the water. Add Sherry, salt, pepper, sesame oil and sugar. Stir to mix well, but do not beat.
• Strain this mixture into a flat-bottomed, 2-quart baking dish (or into a deeper, narrower dish that will fit your steamer). Add coriander leaves and scallions and stir to distribute them throughout the liquid. Cover and steam 10 to 20 minutes, or until custard is set in the center. (A deeper dish will require the longer steaming.)
• Remove the dish from the steamer and uncover. Pour soy sauce on top of the custard, tilt the dish to distribute the sauce evenly and serve with white rice.

FRIED EGGS WITH CORIANDER, CUMIN AND BALSAMIC VINEGAR

Steps:

• Pour enough olive oil in to a heavy frying pan to cover the base. Place over a moderate heat and then carefully break the eggs into it. Fry as usual, spooning hot oil over the eggs to help them set.
• When they are almost half-cooked, add the chilli, cumin and garlic to the pan and continue cooking until the white is set.
• Lift the eggs out on to the bread, together with the bits of chilli and garlic, and then spoon over a little of the oil. Drizzle over the balsamic vinegar, season with salt and scatter over lots of chopped coriander. Eat immediately.

SOFT BOILED EGGS WITH SALTINES

Steps:

• Bring a pot of water to boil and carefully lower the eggs into the water. Once water boils again, boil the eggs for approximately 3 1/2 minutes. (The eggs should be slightly runny but not hard-boiled.)
• Drain. Use a clean towel to handle the eggs and gently tap in half. Scoop out the egg using a spoon and place into a small bowl. Repeat.
• For each soft-boiled egg serving, I would guess that we used about 3-4 saltines. If you wish you can lightly butter the saltines, in which case you would break the crackers up with a knife. For unbuttered saltines, crush the saltine crackers lightly with your hands and place in the bowl with the shelled eggs.
• Using a fork, mix well; breaking up the eggs into small pieces. Season to taste with cracked black pepper and serve immediately.

EGG SALAD WITH TOASTED CORIANDER

Steps:

• Fill a large bowl with ice and plenty of cool water. Put the eggs in a medium saucepan and add enough water to cover the eggs by 1 inch [2.5 centimeters]. Bring just to a boil over medium-low heat, and immediately remove from the heat. Let sit, for 5 minutes. Remove the eggs with a slotted spoon and place them in the ice bath to shock them and stop the cooking. Let cool for 5 minutes. Peel the eggs under running water, then coarsely chop.
• Meanwhile, heat a small skillet over medium-high heat. Add the coriander seeds and toast until fragrant, swirling the seeds occasionally so they toast evenly, 30 to 45 seconds. Transfer to a mortar and pestle or spice grinder and grind to a coarse powder.
• Put the ground coriander in a medium bowl and add the eggs, mayonnaise, garlic, chile, chives, capers, salt, pepper, and hot sauce (if using). Mash with a potato masher and stir to combine. Taste and adjust the seasoning, if necessary.
• Divide the egg salad among four slices of bread, spreading it out to cover. Top each one with another slice of bread, cut in half if you like, and serve.
• Preheat the oven to 400 degrees F [200 degrees C]. Peel off and discard most of the outer layer of papery skin on the garlic, and cut off the top quarter of the bulb. Put the garlic on a sheet of aluminum foil large enough to wrap it. Rub or brush with the olive oil and sprinkle with the salt. Wrap in the foil and roast until the cloves feel soft and tender when pricked with a knife, about 1 hour. Remove from the oven, carefully unwrap the foil and cool, about 15 to 20 minutes. To use, squeeze the cloves from their skins. Refrigerate in an airtight container for up to 2 weeks.

HARD-COOKED EGGS WITH CUMIN, COARSE SALT, AND CAYENNE

Steps:

• In a small skillet dry-roast cuminseed and coriander seeds over moderate heat, shaking the skillet, until fragrant, being careful not to burn them. In a mortar with a pestle, an electric spice grinder, or a cleaned coffee grinder grind seeds fine.
• Arrange egg halves on a platter and sprinkle with some cumin mixture, salt, and cayenne.