Jammy Eggs

6 extra-large eggs
water

ice

In a large bowl, add about 3 cups of ice to about a quart of cold water. In a covered sauce pan, bring enough water to cover eggs to a boil. Add eggs to boiling water with a slotted spoon. Simmer covered for 9 minutes. Remove eggs and plunge into ice batch for 15 minutes. Dry and store in air tight container in refrigerator. Peel when ready to eat.

Deconstructed Deviled Eggs

chilled hard boiled egg halved
mayonnaise
chive
salt
pepper

Smear mayo on egg; sprinkle on chive, salt, pepper.
Much better than it sounds. Get creative.

Smoked Salmon and Boursin Quiche

3 eggs
1 1/4 cup heavy cream
1 tspn fresh dill, chopped
1/2 tspn salt
1/2 tspn white pepper
9” frozen deep dish pie shell
1/4 smoked salmon (Nova Scotia or Scottish)
1 5.2 oz Boursin garlic and herb cheese

Preheat oven to 375.
Whisk eggs until fluffy. Whisk in cream, dill, salt, white pepper.
Pour mixture into pie shell. Add salmon and Boursin evenly over the top.
Bake 40-45 minutes until just set.
Let stand 20 minutes before serving.

Pete's Cumin Fried Egg

Slowly fry covered an egg dashed with cumin

no flipping; no flipping