VegetarianÆbleskiver
30 min · 776 kcal · Breakfast · Nordic
Nordic
Gull Egg
A Nordic spring delicacy: hard-boiled gull eggs served cold in the shell with celery salt, a spoonful of mayonnaise and buttered rye bread. The season is short, the treatment is deliberately plain — the egg's deep orange yolk and faintly briny flavour are the whole point.
Method
- Take the 2 gull eggs out of the fridge at least 20 minutes ahead so they are at room temperature and less likely to crack. Test them in a bowl of cold water: fresh eggs sink and lie flat on their sides, stale ones tip up or float and should be discarded.
- Bring about 1 litre of water to a rolling boil in a small saucepan with 1 tbsp of coarse sea salt — the salt seasons the shell lightly and helps any cracked white to set at once.
- Lower the eggs in one at a time on a spoon and adjust the heat so the water simmers steadily rather than tumbles. Cook for 9 minutes: the white will be firm and the big orange yolk cooked through but still slightly moist at the centre, which is how gull eggs are traditionally eaten.
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271kcal
15gprotein
18gcarbs
16gfat
2gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
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