Eggs with Pickled Shallot and Parsley

Name: Eggs with Pickled Shallot and Parsley
Yield: 4 servings
Ingredients: 1 8 large eggs; 1 1 small shallot, finely chopped; 1 2 tablespoons fresh lemon juice; 1 1 cup finely chopped fresh parsley; 1 Flaky sea salt

From the kitchen of Carly

Soft-boiled eggs with a jammy center meet bright pickled shallots and a heap of fresh parsley. The acid cuts through the richness while the tender whites hold everything together. Simple, elegant, and ready in under twenty minutes.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

18 large eggs
11 small shallot, finely chopped
12 tablespoons fresh lemon juice
11 cup finely chopped fresh parsley
1Flaky sea salt

Instructions

Gently lower eggs into a medium pot of boiling water and cook 8 minutes. Transfer eggs to a bowl of ice water and let cool.
Meanwhile, combine shallot and lemon juice in a small bowl; let sit 10 minutes.
Drain shallots and toss in a small bowl with parsley; season with salt.
Carefully peel eggs (they'll be a little wobbly in the center) and slice crosswise 1/2" thick. Arrange on a platter and top with parsley and shallot mixture.