Have you ever seasoned hard-boiled eggs with truffle salt? Some of you may answer with a Yes. Others could say that they would love to but have not done so so far because of the price of the seasoning. But how many of you have ever tried to season hard-boiled eggs with olive oil and vinegar?
That was an old habit favorite to Greeks who were forced to migrate from Asia Minor (now West coast of Turkey) back in 1920. I grew up in a family with Asia Minor roots and I remember very well that my grandmother used to serve hard-boiled eggs sprinkled with salt, pepper, olive oil and vinegar.
The delicious eggs were part of the traditional ritual every summer Sunday noon, sharp twelve. Numerous small and medium size platters would be carried to our house veranda, when my grandpa would enjoy his ouzo with his friends. Before everyone would go home for lunch.
Quick Greek appetizers plate for the ouzo before lunch
The platters would contain all kinds of cold and warm appetizers for the men to accompany their ouzo: tomatoes and cucumbers and portulaca that my grandpa would grow in our garden. Slices of pastrami and salami and cheese in cubes, olives, tzatziki and fish roe dip, some spinach pies, an octopus tentacle… and hard-boiled eggs.
THE eggs had just olive oil and vinegar, salt and pepper, because people -at least our people – did not know truffles and truffle salt back then. And had they know it, they wouldn’t buy it. Because they could not afford it.
Of course, back then people would not chase like mad “Extra Virgin Olive Oil” but “good oil” in contrast to “bad oil”, and “red vinegar” in contrast to “white vinegar”. But most of the times it was just “vinegar”.
Anyway, when my grandpa passed away the family stopped preparing eggs in this way.
A couple of months ago, I was at the home of a cousin of mine and we were enjoying a Sunday ouzo before lunch. Among the small and medium size platters… there they were. The eggs of my childhood: hard-boiled, halved, sprinkled with salt and pepper, olive oil and vinegar.
Ever since I started to revive our family tradition when it comes to prepare appetizers for ouzo.
But recently, I got an epiphany, when I bought a tiny box of black truffle salt at an exhibition of Greek producers.
The recipe is simple – as always in my food blog:
– hard boiled eggs – halved
– extra virgin oil
– red wine vinegar – each egg needs no more than a splash or two
– black truffle salt
– black pepper
The result is an eggcellent blend of the earthy truffle salt with the delicacy of the extra virgin oil and the slightly acidity of a mild vinegar.
Of course, you can choose the simple method and omit the truffle salt. And eat your eggs like we used to do when I was a child.
Eggs with Truffle Salt, Extra Virgin Oil and a Splash of Red Wine Vinegar
- 2 hard-boiled eggs halved
- 1 teaspoon mild extra virgin olive oil
- 8 splashes red wine vinegar
- 1/2 teaspoon black truffle salt
- freshly grounded black pepper
- Arrange the egg halves on a plate.
- Sprinkle with the truffle salt
- Pour the olive oil
- Add the splashes of vinegar
- Sprinkle with black pepper