Celery Salt, Boiled Eggs Recipe

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CELERY SALT AND BOILED EGGS
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Celery Salt, Boiled Eggs Recipe
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Servings
Ingredients
Servings
Ingredients
Celery Salt, Boiled Eggs Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Mix the salt and celeriac, put into a plastic container, and cover. Leave in the fridge for 2 days, allowing time for the celeriac and salt to get to know each other. Then lay out the mixture in a baking pan and bake in a 200°F oven for about 2–3 hours until thoroughly dried out and crisp; check frequently to avoid any singeing as this will give the celery salt a burnt taste. Crush the dried salt and celeriac in a food processor or use a mortar and pestle. The celery salt will keep for ages in an airtight container.
  2. Cook your eggs in gently boiling water for 8 minutes, then cool under running cold water, which should result in a slightly yielding yolk.
  3. Serve together. Peel your egg, dip it in the salt, and eat.