Buvette's Boiled Eggs with Seasoned Salt

April 21, 2014

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

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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.

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.

See what other Food52 readers are saying.

  • Missey Wilhelm
    Missey Wilhelm
  • Felicia Walsh
    Felicia Walsh
  • Deb
  • scoutsma
  • steve elliott
    steve elliott
Self taught cook, Traveler


Missey W. February 28, 2015
Poached and serves over Polenta with black beans and salsa. So yummy.
Felicia W. May 17, 2014
Hard boiled, diced, with diced avacado and diced tomatoe, salt and pepper.
Deb May 8, 2014
Poached, over perfectly cooked asparagus with a touch of flaked salt.
scoutsma April 25, 2014
poached on wheat berry toast with plenty of butter, salt and pepper
steve E. April 25, 2014
fried, with bacon and cheese on a roll, with plenty of hot sauce!
Ellen L. April 25, 2014
scrambled with cream cheese, smoked salmon, capers and green onions
JudyH April 25, 2014
Over easy with salt and pepper.
Nathan R. April 25, 2014
All on there own, a little salty with plenty of mustard and paprika.
Jenny April 25, 2014
Soft boiled, smashed over avocado toast.
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
luke April 24, 2014
A runny poached egg with toast
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.
Sipa April 24, 2014
Over easy on anything.
AG April 24, 2014
Raw, after a workout.
Frances P. April 23, 2014
I like them when my husband makes them for me.
Beth W. April 23, 2014
Over easy with salt, pepper, and sriracha!
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.