Turmeric eggs with crème fraîche and cumin


Place room temperature eggs in a saucepan and cover with cold water. Place saucepan over a high heat. Once a full boil is reached, turn off flame. Cover the saucepan with a lid. Let eggs cook in the hot water for twelve minutes. Drain. 

Place eggs in a bowl of cold water. Let eggs cool completely. Once cool. Peel. 

Cut eggs in half. Remove egg yolks and grate yolks into a bowl. Set aside. 

Mix crème fraîche, turmeric, cumin, salt, and lemon juice in a bowl. Mix completely.  Add to the grated yolks. Mix with a fork or spatula until creamy.

Use a spoon, small ice cream scooper, or piping bag and place a tablespoon of mixed yolk back into the hollowed-out egg whites.

Serve cold or at room temperature. 

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