This time, using preserved lemons
Earlier this week, I shared some favorite recipes for pickling and preserving your eggs. But there’s another version that’s so good I thought it deserved its own post.
Preserved lemons, or whatever citrus of your choice preserved using that same method, make some of the best-tasting and lovely eggs I’ve ever had, with a nice, firm texture and a bright, enticing lemony flavor that’s really nice on a Niçoise salad or just about anything else.
Here’s how I make them:
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