Hard-cooked eggs with cumin, coarse salt, and cayenne
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Cuminseed |
| 1 | teaspoon | Coriander seeds |
| 6 | Hard-cooked large eggs; halved | |
| 2 | tablespoons | Coarse salt; or to taste |
| 1 | tablespoon | Cayenne; or to taste |
Directions
In a small skillet dry-roast cuminseed and coriander seeds over moderate heat, shaking the skillet, until fragrant, being careful not to burn them.
In a mortar with a pestle, an electric spice grinder, or a cleaned coffee grinder grind seeds fine.
Arrange egg halves on a platter and sprinkle with some cumin mixture, salt, and cayenne.
Serves 6.
Gourmet August 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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