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from the kitchen of Sharmagne Leland-St. John
6 large eggs
1 egg yolk
1 teaspoon fresh parsley leaves
3⁄4 teaspoon fresh chervil (or favorite herb of choice)
1⁄2 teaspoon salt
1⁄4 teaspoon white pepper
1 slice of white bread large
Place six of the eggs into a pot of cold water and bring to a boil.
Continue to boil for 3 minutes. Remove from heat and plunge into
a bowl of ice water.
Carefully cut a half inch hole in the large end of the shell of the
egg. Cut through the white with the tip of a paring knife to expose
the yolk. Remove the yolk and put it into a bowl. Repeat with the
remaining eggs. If they don't pour out on their own, use a turkey
baster or martini syringe.
Mix the cooked yolks together with the extra raw one, add spices and
herbs and return to the egg shells. Plug the hole in each egg with a
small piece of white bread. Place in a pot of cold water and bring to
a second boil. Reduce heat and simmer for 10 minutes.
Remove from heat with a slotted spoon and place in ice water for
2 minutes. Remove the eggs immediately from the water. Dry them and
carefully remove the shell.
These herbs and spices work well in egg dishes, so grow or keep them on hand:
Red pepper flakes