No Thanks
Let
Keep In Touch With MarthaStewart.com

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

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:
  • Total Time:
  • Servings: 6
Soft-Cooked Eggs with Coriander Salt

Photography: William Brinson

Source: Martha Stewart Living, November 2012

Ingredients

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

Directions

  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. 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.

Related Topics