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.
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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.
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.
Written by: Jody Williams
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115 Comments
Soyoun
April 25, 2014
Over easy egg, steaming white rice, sesame oil and a little soy sauce is pretty magical.
Gabriella
April 24, 2014
Savory fried egg with a runny yolk and crispy egg white, or sweet in custard such as creme anglaise
Nicole B.
April 24, 2014
As long as the yolks are at least somewhat runny, and there is plenty of salt and pepper, I'm happy.
Maria G.
April 23, 2014
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.
kelisenk
April 23, 2014
I like eggs scrambled with sautéed spinach and avocado with a dallop of goat cheese!
Alejandra O.
April 23, 2014
I like my eggs the way my mom calls a la mexicana: fried, with chopped up corn tortilla, tomatoes,and onions.
kitchenkittn
April 23, 2014
over easy over home fries and covered in shredded cheddar and country gravy!
Kelly H.
April 23, 2014
Over hard!! Simple: cracked sea salt and black pepper on some rustic sourdough!
Karlos
April 23, 2014
I like to whisk eggs with mushroom water (the water leftover from rehydrating mushrooms) and pouring it into a hot buttered skillet, like a thin egg pancake. Flip it onto a plate and eat as is, or top with whatever you want!
Alison
April 23, 2014
Soft boiled eggs with dipping toast soldiers! Or eggy toast. So tasty and always satisfying.
clo
April 23, 2014
I love my eggs poached medium. I like the yolk to be soft, but not runny, and still bright orange-yellow! So delicious on top of an arugula salad or some avocado toast.
Brian
April 23, 2014
Slow scrambled with a touch of basil at the end served over some fresh tomatoes.
Kris
April 22, 2014
over easy, poached, soft boiled; I like to make a breakfast quesadilla with hashbrowns, red bell pepper, onion, an over easy egg and cheese between 2 flour tortillas
Sunni
April 22, 2014
Curious. A boiled egg kept in a pocket for a snack later. How long can a boiled egg stay unrefrigerated?
Albertina
April 22, 2014
Fluffy scrambled eggs with a ton of cheese and a bit of white truffle paste!
Meredith
April 22, 2014
I love my eggs fried over medium with olive oil, shallots, and some diced zucchini sprinkled with salt and pepper. Then served over toasted French bread drizzled with oil and vinegar tipped with diced tomatos.
Phaedra
April 22, 2014
I love a hard cooked egg with ... salt & pepper sprinkled liberally! It's the perfect breakfast & I have one every day. yum
Victoria C.
April 22, 2014
I like my eggs fried in olive oil so the white is set, and the yolk is runny, served on top of Guiliano Hazan's spaghetti aglio olio.
Jody Williams' Sicilian meatballs, which I had first at Gusto then at Morandi's, are the best I have ever eaten. I have tried to replicate them, and while I have come close, have never made them as good as hers. My favorite dish at Buvette was roasted beets with almonds and crème fraîche.
I would love to win this book!
Jody Williams' Sicilian meatballs, which I had first at Gusto then at Morandi's, are the best I have ever eaten. I have tried to replicate them, and while I have come close, have never made them as good as hers. My favorite dish at Buvette was roasted beets with almonds and crème fraîche.
I would love to win this book!
Kelly S.
April 22, 2014
This is great! I love dining at Buvette! Eggs are THE best addition to any meal, and a life saver for on the go in the city....add salt. Oh. My. God. Perfect. :)
I really am into poached eggs right now over a bed of freshly grilled vegetables, truffle sea salt, and a drizzle of extra virgin olive oil. - now im hungry...
Kelly xx
I really am into poached eggs right now over a bed of freshly grilled vegetables, truffle sea salt, and a drizzle of extra virgin olive oil. - now im hungry...
Kelly xx
Gretch111
April 22, 2014
fried and served over butter lettuce dressed with olive oil, lemon and parmesan. that and some olive bread toast with butter? the breakfast of champions!
Christina
April 22, 2014
I like my eggs soft scrambled in olive oil and butter with kosher salt and cracked black pepper, showered with grated Parmesan and chopped fresh Tarragon, with a little salad and a thick slice of toast with butter and apple jelly on the side.
Tracey
April 22, 2014
I love eggs all ways ~ medium boiled, fried, poached, scrambled, etc. One of my go to egg dishes is eggs baked in prosciutto: I line six muffin tins with prosciutto, crack an egg in each, and top with fresh ground black pepper. Then bake. Perfection! Ah,and I almost forgot ~ Shakshuka! Yum!
Christine N.
April 22, 2014
hard boiled, sliced in halves, fried in oil, shallots, chives and cilantro, topped with Vietnamese fish sauce (nuoc mam) then served on fresh steamed rice! comfort food from southeast asia!
Girl I.
April 22, 2014
I'm always on the look out for a new tasty way to cook eggs. Add to that I'm a lot in love with this pic too!
kathryndarnell
April 22, 2014
Loving a perfectly poached egg with a velvety smooth yolk over barley with ample salt and fresh cracked pepper.
Peggy G.
April 22, 2014
I love eggs any way. At the moment my favorite way is medium hard boiled with just a little salt. I love when the yolk is orange translucent and creamy.
bordenthegirl
April 22, 2014
Fried on a bed of caramelized onions, and sprinkled liberally with salt and black pepper.
mcs3000
April 21, 2014
Mmm, love all eggs, but oozy ones are my fave. Awesome Chef Jody Williams is the guest editor. Can't wait for your book. I love Buvette!
Monique
April 21, 2014
I'm in a poaching stage right now. Poaching an organic free range egg... Oo! This question makes me hungry for some golden yolks! So yes, back to it! Poaching an organic free range egg medium style, so the yolk is a deliciously oozing goo with soft firmly whites. A sprinkle of salt... Some cracked pepper... It speaks for itself, don't you think?
jamcook
April 21, 2014
Just bought some eggs this weekend still warm from the chickens ,and when they are that fresh, love them sunny side up with hot buttered toast
elaine
April 21, 2014
In lieu of salt, I grew up eating eggs soft-boiled with a dash of soy sauce and lots of white pepper. It is the best umami flavor ever, semi-runny yolk and pieces of solid whites, tangy salty soy and spicy pepper. Mmm..
MrsMehitabel
April 21, 2014
Oh, I'm definitely doing this next time we take a picnic somewhere. This sounds like the perfect packed lunch for the hurried mother of little children!
And I like my eggs scrambled with crisp soujouk sausage. Heavenly. OR poached on eggs Benedict. Or fried with bacon and toast.
And I like my eggs scrambled with crisp soujouk sausage. Heavenly. OR poached on eggs Benedict. Or fried with bacon and toast.
Caroline M.
April 21, 2014
Soft poached on corn cakes with avocado and arugula topped with salsa verde and a sprinkle of Maldon salt.
Lindsay N.
April 21, 2014
I love eggs in every form, but poached eggs are my favorite. If I'm eating them hard-boiled, I'll pour a few drops of shoyu or soy sauce onto the yoke, and maybe a bit of shichimi togarashi.
Tracy E.
April 21, 2014
I am in love with eggs; poached, soft boiled, deviled, fried, scrambled, cheesed, herbed, salted, on top of a salad...goodness! I. love. eggs! :)
Sophia W.
April 21, 2014
Fried and crispy on the bottom but super runny in the yolk, on top of ANYTHING!
Linda
April 21, 2014
I love eggs just about any way. They are the single most complete food. Love them scrambled with veggies or with smoked salmon flaked on top with a drop of sour cream.
FoodieDawn
April 21, 2014
I love, love a runny egg. In a sandwich. Nestled in spinach. Sidled up next to bacon. With crusty bread for dipping. Over some roasted or fried potatoes. So many ways, so little time.
Eliza L.
April 21, 2014
Hard boiled, but steamed for 20 minutes in my rice cooker rather than boiled in a pot of water. Works on eggs right out of the nest-- no fuss in peeling, and all the awesomeness of the freshest eggs from our chickens. No more waiting for old eggs to make peeling easy!
AntoniaJames
April 21, 2014
I'm one of those odd adults who is not crazy about soft yolks, or runny ones, so when not making an omelet, I make one of these http://food52.com/blog/10207-michael-ruhlman-s-weekend-broken-yolk-fried-egg-sandwich except that I slice homemade bread as thin as I can without it falling apart, put coarse mustard on one side and the egg on the other, along with some hard cheese like Pecorino Romano or Parmigiano, and occasionally some bits of salume or bacon; then I put it on the panini press -- can't recommend enough the utter joy of nibbling, slowly, the dozens of crusty, fragrant stripes of dark toast made by the panini press. Heaven. ;o)
eatlikeachef
April 21, 2014
My newest favorite egg is slow cooked sous vide - still playing with finding the perfect time to temp ratio, but it's been very tasty to experiment!
Marina
April 21, 2014
Poached, a good sprinkling of salt, not much better and served over buttered toast...
Tiba
April 21, 2014
I love eating them soft-boiled! We have a fun little contraption in our kitchen that scores the eggshell to allow for easy access. My German husband calls it by its official name, "Eierschalensollbruchstellenverursacher"... I just call it an "Eierschnitter." ;)
fernetaboutit
April 21, 2014
I love a 6 minute egg on a salad or a piece of toast. Salt and pepper, of course!
steelbill
April 21, 2014
Nothing is better than buttery soft scrambled eggs with toast and sprinkled with kosher salt and cracked black pepper.
Allison
April 21, 2014
It's simple, but I love hard boiled eggs with a sprinkle of salt- quick and easy! This looks like a really interesting way to jazz it up some.
Serra S.
April 21, 2014
I call mine Lazy Devils. Take the ingredients to deviled eggs and just layer them on instead of mushing together. Soft boiled eggs, sprinkle of salt and pepper, gallop of mayo and squirt of sriracha.
Marian B.
April 21, 2014
I love this idea! I'll be wrapping my eggs and carrying them to work in little jars.
cestmoiangier
April 21, 2014
That sounds terrific. I love to soft boil eggs and then chop them up over avocado toast - it's the perfect breakfast to carry to the office.
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