Uova Sode in Vari Modi | Hard-Boiled Eggs with Toppings

Hard-boiled egg halves are among the most popular cicchetti ~ Venetian bar snacks. They are easy to make and there’s really no limit to how you can garnish them. “Boiled eggs have an important place culturally and historically, too,” notes Emiko Davies in her book Cinnamon and Salt, “being that they are so wonderfully portable and nutritious. They were particularly useful for travelers in a place like maritime Venice, for pilgrimages, or for those who worked long hours away from home.”

I’ve given instructions both for boiling and steaming eggs; steaming is my preferred method, as it seems to make them easier to peel neatly. Use slightly older eggs if you can; they are also easier to peel. (Adapted from Cinnamon and Salt.)

Makes 12 cicchetti

INGREDIENTS
6 large eggs, at room temperature (see Cook’s Note)
Fine sea salt
1 to 2 tablespoons mayonnaise (Duke’s or Hellman’s; not Miracle Whip)
3 anchovy fillets preserved in oil (I use Rizzoli Alici in Salsa Piccante)
A spoonful of capers
3 bite-sized pieces smoked trout or smoked salmon
1 strip roasted red pepper (homemade or bottled)
3 bite-sized pieces gorgonzola dolce
3 walnut pieces
3 cocktail onions

INSTRUCTIONS
1. Boil or steam the eggs. To boil, place them in a pot of cold water. Bring to a boil over medium-high heat, then cover and turn off the heat. Let the eggs sit for 9 to 12 minutes, depending on how jammy or firm you want the yolk. Transfer the eggs to a bowl of ice water to cool for about 10 minutes; then peel under running water.

1 (a). To steam the eggs, place a steamer basket in a saucepan and add with just enough water to reach the bottom of the basket. Bring to a boil over medium-high heat. Gently place the eggs in the basket and cover the pot. Steam (lower the heat if the water is boiling too hard) for 10 to 14 minutes, depending on how jammy or firm you want the yolk. Transfer the eggs to a bowl of ice water to cool for about 10 minutes; then peel them in the water (this helps to remove the peel cleanly).

2. Slice the eggs in half lengthwise and sprinkle lightly with salt.

3. Mix a dollop of mayonnaise with a spoonful of the anchovy oil. Dab a spoonful of the mayonnaise on 3 egg halves and top each half with an anchovy fillet (I like them rolled up but you can drape them over the eggs). Garnish with a caper or two and secure with a toothpick. Dab a small spoonful of mayonnaise on 3 more egg halves or use roasted pepper cream from francobolli . Top each with a piece of smoked trout. Slice the roasted pepper strip into 3 small pieces and place on top of the trout. Secure with toothpicks. Top 3 more egg halves with pieces of gorgonzola and press a piece of walnut into each. Secure with a toothpick. Cut the cocktail onions in half and top the remaining 3 egg halves with the onion halves. Secure with toothpicks.

4. Arrange the eggs on a platter and serve.

Cook’s Note: Cold eggs can crack when placed in hot water. Bring eggs to room temperature by immersing them for a couple of minutes in warm or hot water.