I have a daughter, Sam, who, except during summer and Christmas breaks, is home only on weekends. She’s in college and stays in a rented condo near the university. Her father, Speedy, picks her up every Friday night and drives her back on Sunday evening. One Friday, Speedy went to see a client before picking up Sam. The meeting ended very early and he had a couple of hours to kill before Sam’s last class ended. Speedy went to a bookstore and passed the time browsing through cookbooks. One recipe in a Lebanese cookbook caught his attention. Eggs boiled in coffee and served with a mixture of ground cumin and salt. Two days later, he cooked the egg dish.
- 3 eggs
4 c. of very strong coffee
- The eggs were boiled in the coffee solution for 30 minutes, if I remember correctly.
As you can see in the photo above, the egg shell has acquired the color of coffee. The egg itself also tastes very subtly of coffee.
But it isn’t really the subtle coffee taste that gives life to this dish. The hard-boiled eggs are dipped in salt and cumin then eaten. Not equal amounts of salt and cumin. It’s more salt than cumin, actually. The result is something interesting. It’s boiled eggs like I’ve never eaten before as the cumin imparted a warmth and depth that’s kinda hard to describe. The taste is in the tongue, the sensation is inside the mouth, there’s a slight jolt as you take your first bite, and both the taste and the sensation linger.
If you find boiled eggs with salt too plain and egg salad too fatty, you might want to enjoy your boiled eggs differently. I’ve never cooked with cumin very much before and the times that I have have, I’ve always used it sparingly. But after experiencing these coffee eggs with cumin and salt, I must say that I now see cumin from a very different perspective.
Cooking time (duration): 30 minutes
Number of servings (yield): 2 to 3
Meal type: snack