Love cheesy eggs? Then this recipe is for you! Mayo stands in for pasta water to give these eggs the extra-creamy richness that you usually find in traditional Cacio e Pepe. Using two different grating methods for the cheese allows some of it to melt while some stays firm, providing a variety of textures. I give my preferred ratio of cheese and mayo to egg in this recipe, but play around and add more or less depending on how rich you’d like these to be.
2 tsp mayonnaise
2 oz [55 g] shaved Parmesan cheese
2 tsp grated Parmesan cheese
Freshly ground black pepper
Bring a saucepan filled with water to a rapid boil over high heat. Using a slotted spoon, lower the eggs into the water and lower the heat to medium or medium-low so that the water maintains a simmer. Let simmer for 7 minutes.
Meanwhile, make an ice bath by placing 2 cups [280 g] of ice in a medium bowl and covering with water. When the eggs are done, transfer them to the ice bath and let cool for at least 2 minutes.
Crack and peel the eggs. Slice them in half and smear 1/2 tsp of the mayonnaise on the cut side of each half. Top each with 1/2 oz shredded Parmesan, 1/2 tsp grated Parmesan, and a half-turn of pepper. Serve right away.
Eggs can be cooked and stored, unpeeled, in the refrigerator for up to 3 days before serving. Peel and assemble them right before serving.
Reprinted from Tables & Spreads by Shelly Westerhausen Worcel with permission by Chronicle Books, © 2021
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