Title: Hard-Cooked Eggs with Cumin, Coarse Salt, And Cayenne
Categories: August 1994
Yield: 1 servings

1 tb Cuminseed
1 ts Coriander seeds
6 Hard-cooked large eggs;
-halved
2 tb Coarse salt; or to taste
1 tb Cayenne; or to taste

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

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