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Buvette's Boiled Eggs with Seasoned Salt

By • April 21, 2014 • 115 Comments

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All week long Jody Williams, the chef at New York's beloved Buvette restaurant, will be sharing recipes from her new book, Buvette: The Pleasure of Good Food. Follow along to win one of five copies we're giving away -- and to add a little more Paris into your life.

Today: An elegant -- and cleverly salted -- way to pack up your eggs.

Buvette's Uova Sode with Seasoned Salt

This idea was inspired by the Italian Easter tradition of wrapping chocolate eggs in colorful paper with a surprise inside. At Buvette, I use a vintage wire egg basket to hold hard-boiled eggs that are wrapped in brown paper.

To make hard-boiled eggs less ordinary, a pinch of seasoned salt goes into the center of a square of parchment paper, and the egg is placed on the parchment with the seasoned salt. When it’s all wrapped up, the egg and seasoned salt become a portable snack that can be put in your pocket and enjoyed anytime hunger strikes.

Uova Sode with Seasoned Salt

Serves as many as you would like

Eggs
Seasoned Salt 

See the full recipe (and save and print it) here.

We're giving away a copy of Buvette a day! To enter to win today's copy, tell us in the comments: How do you like your eggs? We'll pick five winners at random this Friday, April 25th!

Photo by Gentl & Hyers. Excerpted from the book BUVETTE by Jody Williams. © 2014 by Jody Williams. Reprinted by permission of Grand Central Publishing. All rights reserved.

Tags: guest editors, jody williams, buvette, cookbooks, eggs, salt, parchment

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Comments (115)

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3 months ago Missey Wilhelm

Poached and serves over Polenta with black beans and salsa. So yummy.

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about 1 year ago Felicia Walsh

Hard boiled, diced, with diced avacado and diced tomatoe, salt and pepper.

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about 1 year ago Deb

Poached, over perfectly cooked asparagus with a touch of flaked salt.

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about 1 year ago scoutsma

poached on wheat berry toast with plenty of butter, salt and pepper

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about 1 year ago steve elliott

fried, with bacon and cheese on a roll, with plenty of hot sauce!

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about 1 year ago Ellen Lyle

scrambled with cream cheese, smoked salmon, capers and green onions

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about 1 year ago JudyH

Over easy with salt and pepper.

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about 1 year ago Nathan Ratapu

All on there own, a little salty with plenty of mustard and paprika.

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about 1 year ago Jenny

Soft boiled, smashed over avocado toast.

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about 1 year ago Soyoun

Over easy egg, steaming white rice, sesame oil and a little soy sauce is pretty magical.

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about 1 year ago Gabriella

Savory fried egg with a runny yolk and crispy egg white, or sweet in custard such as creme anglaise

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about 1 year ago luke

A runny poached egg with toast

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about 1 year ago Nicole B-L

As long as the yolks are at least somewhat runny, and there is plenty of salt and pepper, I'm happy.

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about 1 year ago Sipa

Over easy on anything.

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about 1 year ago AG

Raw, after a workout.

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about 1 year ago Frances Peets

I like them when my husband makes them for me.

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about 1 year ago Beth Wittenstein

Over easy with salt, pepper, and sriracha!

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about 1 year ago Maria Gonzalez-Stoltzfus

Crack eggs, whisk, salt/pepper and poured into lightly buttered pan on low heat. Put the cover on and barely stir it around until cooked. Takes slightly longer then most, but makes best scrambled ever.

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about 1 year ago kelisenk

I like eggs scrambled with sautéed spinach and avocado with a dallop of goat cheese!

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about 1 year ago Alejandra Oliva

I like my eggs the way my mom calls a la mexicana: fried, with chopped up corn tortilla, tomatoes,and onions.