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Buvette's Boiled Eggs with Seasoned Salt

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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

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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