Pesto Eggs

Ingredients

• 6 pieces Eggs (large, room temperature)
• 2 tbsp White Vinegar (helps coagulate whites during boiling)
• 4 cups Ice (for ice bath)
• 1 cup Fresh Basil Leaves (packed)
• 1/4 cup Pine Nuts (toasted)
• 1/2 cup Parmesan Cheese (freshly grated)
• 2 cloves Garlic (minced)
• 1/2 cup Extra Virgin Olive Oil (good quality)
• 1/2 tsp Salt (to taste)
• 1/4 tsp Black Pepper (freshly ground)
• 1 piece Syringe (large bore) or Pastry Bag (for yolk removal and pesto piping)

Instructions

1. Gather Ingredients & Equipment

   Measure out all ingredients, set out the saucepan, large bowl, blender, timer, and syringe.

   Time: PT5M

2. Make the Basil Pesto

   Combine basil, toasted pine nuts, grated Parmesan, minced garlic, salt, pepper, and olive oil in the blender. Pulse until smooth but still slightly textured.

   Time: PT10M

3. Prepare Ice Bath

   Fill the large bowl with 4 cups of cold water and add plenty of ice cubes.

   Time: PT2M

4. Boil Water with Vinegar

   Add enough water to the saucepan to cover the eggs, stir in 2 tbsp white vinegar, and bring to a rolling boil.

   Time: PT5M

   Temperature: 100°C

5. Soft‑Boil the Eggs

   Gently lower the eggs into the boiling water, set the timer for 6 minutes, and maintain a gentle boil.

   Time: PT6M

   Temperature: 100°C

6. Shock in Ice Bath

   Immediately transfer the eggs to the ice water bath for 2 minutes to halt cooking.

   Time: PT2M

7. Peel the Eggs

   Tap each egg gently on the counter, roll to loosen the shell, and peel under running water if needed.

   Time: PT3M

8. Remove the Yolks

   Using the syringe, gently pierce the center of each egg white and suction out the yolk, setting the yolk aside for another use or discard.

   Time: PT2M

9. Fill with Pesto

   Pipe or spoon about 1‑2 tbsp of pesto into each egg white cavity, filling it completely.

   Time: PT2M

10. Serve

    Arrange the pesto‑filled eggs on a serving platter, drizzle with a touch more olive oil, and garnish with fresh basil leaves if desired.

    Time: PT1M

Nutrition Facts

Calories

300

Protein

12 g

Carbohydrates

4 g

Fat

24 g

Fiber

1 g