No Thanks

Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Under 30 Minutes

Under 30 Minutes

Soft-Cooked Eggs with Coriander Salt

To crack a soft-cooked egg, tap around the top third of the shell with a butter knife, and gently pull it off. If you'd like, you can substitute toasted fennel seeds or celery seeds for the coriander.

  • prep: 5 mins
    total time: 10 mins
  • servings: 6
Photography: William Brinson




  • 1 tablespoon whole coriander seeds
  • 1 teaspoon coarse salt
  • 1/2 teaspoon freshly ground pepper
  • 6 large eggs, room temperature


  1. Step 1

    Toast coriander seeds in a small dry skillet over medium heat until fragrant, about 3 minutes. Transfer to a spice grinder or a mortar and pestle. Add salt and pepper, and finely grind together.

  2. Step 2

    Bring a medium pot of water to a boil. Gently place eggs in water, and simmer 4 minutes. Remove from water, and place, wide side down, in 6 egg cups or ramekins. Serve with coriander salt.

Martha Stewart Living, November 2012

Related Topics