Hard Cooked Eggs With Cumin Coarse Salt And Cayenne Recipes

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



Hard-Cooked Eggs with Cumin, Coarse Salt, and Cayenne image

Can be prepared in 45 minutes or less.

Yield Serves 6

Number Of Ingredients 5

1 tablespoon cuminseed
1 teaspoon coriander seeds
6 hard-cooked large eggs, halved
2 tablespoons coarse salt, or to taste
1 tablespoon cayenne, or to taste

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.

HOW TO MAKE PERFECT HARD BOILED EGGS



How to Make Perfect Hard Boiled Eggs image

This method makes the most perfect hard-boiled eggs ever. The whites are firm but not rubbery, and the yolks are cooked and still creamy.

Provided by Chef John

Categories     Appetizers and Snacks

Time 50m

Yield 6

Number Of Ingredients 1

6 eggs

Steps:

  • Place eggs into a saucepan and pour in cold water to cover; place over high heat. When the water just starts to simmer, turn off heat, cover pan with a lid, and let stand for 17 minutes. Don't peek.
  • Pour out the hot water and pour cold water over eggs. Drain and refill with cold water; let stand until eggs are cool, about 20 minutes. Peel eggs under running water.

Nutrition Facts : Calories 71.5 calories, Carbohydrate 0.4 g, Cholesterol 186 mg, Fat 5 g, Protein 6.3 g, SaturatedFat 1.5 g, Sodium 70 mg, Sugar 0.4 g

CUMIN-FLAVORED SALT



Cumin-Flavored Salt image

This easy-to-make cumin-flavored salt is traditionally served with Moroccan roast lamb, but it's good on just about everything, even fried eggs. It tastes best freshly made, but will keep for about a month in a closed container.

Provided by David Tanis

Categories     condiments

Time 10m

Yield About 1/4 cup

Number Of Ingredients 4

1 teaspoon cumin seeds
1/4 cup medium-coarse or flaky sea salt
Pinch red pepper flakes (optional)
Pinch cayenne or hot paprika (optional)

Steps:

  • Toast cumin seeds in a dry skillet over medium-high heat until fragrant and lightly colored, about 1 minute. Grind very coarsely in a mortar or spice mill. Combine in a bowl with salt and stir together. Add red pepper flakes or cayenne, if using.

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