Yield: Serves 2

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.


Tables and Spreads Tables and Spreads Shelley Westerhausen Worcel and Wyatt Worcel
  • 2 eggs

  • 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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