Ingredients
1 tablespoon whole coriander seeds
1 teaspoon coarse salt
1/2 teaspoon freshly ground pepper
6 large eggs, room temperature
Preparation
Toast coriander seeds in a small dry skillet over medium heat until fragrant, about 3 minutes. Transfer to a spice grinder or a mortar and pestle. Add salt and pepper, and finely grind together.
Bring a medium pot of water to a boil. Gently place eggs in water, and simmer 4 minutes. Remove from water, and place, wide side down, in 6 egg cups or ramekins. Serve with coriander salt.
